|Fresh Fruit and Sour Cream Quick Sherbet||
This is a revamped recipe from an old vintage cookbook in my collection that was geared towards men cooking. Itís simplicity is what attracted me to it and well, if you want to tie that in to the fact the cookbook was geared towards men, thatís up to you.
Now, there are quite a few recipes
floating around on the internet for sour cream ice cream. These are made
with an ice cream maker and like traditional homemade ice cream, theyíre
made with heavy cream and sometimes eggs.
For your fruit selection, you need a soft fruit that can macerate and breakdown in sugar and extract/liqueur. This means youíll need something like berries, peaches or nectarines.
2 cups (16 oz) sour cream
Toss coarsely chopped fruit berries with the sugar and extract/liqueur and macerate at room temperature for about an hour or until the fruit is juicy and the sugar has melted.
Stir completely into the sour cream in a large bowl. Pack into a freezer container, tapping to release air bubbles and freeze overnight or while youíre at work all day. Itís even good just really cold, but not completely frozen. It will be quite icy when removed from the freezer, so let it warm up a little before scooping.
Another great option, use this mixture to
make individual frozen pops.