Costa Rican inspired sour cream Ice cream. In Costa Rica, Natilla means sour cream, and their sour cream is something special. This recipe will take you to the “pure life,” or, as Costa Ricans would say, “pura vida!” You won’t be able to put your spoon down.
A Sweet Discovery
My husband and I spent our honeymoon in Costa Rica. On our trip we encountered a local ice cream parlor. Eager to be immersed in the Costa Rican culture and cuisine, I sought out the most foreign sounding flavor, which happened to be “Natilla”. This ice cream had a rich sweet, tart flavor – a flavor similar to yogurt but with a slightly milder tang. It tasted like sour cream and I came to find that it was in fact, sour cream! As I investigated this ingredient further I discovered that natilla is a staple in Costa Rican dishes. We fell in love with the flavor and craved to bring it home.
Trial and Error
Upon returning from our trip I was eager to recreate this masterpiece. After a couple tries I got the ratios down just right. The sweet tart combo goes perfectly with a number of different toppings. My personal favorite is seasonal fruits. Another great option is decadent dark chocolate . Lastly, in theme with this Central American inspired dish, is dulce de leche.
Ice Cream Maker
I use Kitchen Aid’s Ice cream attachment and I love it! I store the bowl in my freezer and it allows for a hassle free ice cream churn. There’s no need to worry about having enough ice or rock salt. Just a simple process of making my ice cream base and swapping out the kitchen aid bowl. So if you are shopping for a new ice cream maker and already own a Kitchen Aid mixer, I highly recommend Kitchen Aid’s attachment! Link here -> KitchenAid KICA0WH Ice Cream Maker Attachment – Excludes 7, 8, and most 6 Quart Models (Paid Link)
Old Fashioned Sour Cream Ice Cream
Ingredients
Sauce pot
Whisk
Mixing Bowl
Ice cream maker
1 cup half and half
4 egg yolks
1/2 cup sugar
1 tablespoon vanilla
1 cup buttermilk
1 cup sour cream
Sliced seasonal fruit, chocolate, or dulce de leche for topping
Instructions
1. Add the half & half and 3 tablespoons of sugar to the saucepot over medium. Heat to a scald (steam releases but no bubbles).
2. In a separate bowl whisk the eggs and sugar into a thick paste. Do not over whip.
3. Very slowly whisk in a small drizzle of your warm half & half into the egg yolks. (If your half and half is too hot or you do this too quickly you will make scrambled eggs). The half and half should be steaming but not bubbling. Slowly whisk in increments about 1/3 of the warm half & half mixture into the egg yolks. Then whisk the eggs and half & half into the other 2/3 half & half remaining in the saucepan. Leave on the stove on low heat until thickened.
4. Once thickened, remove from heat and slowly begin whisking in the buttermilk, sour cream, and vanilla. You may want to pour your mixture through a fine mesh strainer to get out any egg chunks that may have formed.
5. Place your ice cream mix into fridge and allow it to cool completely (about 25 minutes in the fridge or 15 in the freezer). Be sure it is cooled all the way through.
6. Prepare your ice cream maker according to the instructions. Pour the ice cream base into your ice cream maker.
7. Serve with seasonal sliced fruit, chocolate, or dulce de leche.
Loved it!
★★★★★
I’ve made sour cream ice cream before, but not with buttermilk. What a difference! I made 2 batches…I followed the recipe in one and added 3 Tbsp chopped chipotle in adobo to the other. I have a new favorite IC. Thanks.