Skip to main content

Frozen Sour Cream with Berries

Frozen sour cream with berries by Bombay Foodie

This has to be the easiest way to impress your dinner guests. Just after main course, when your dinner party is looking forward to that store bought pudding, drop in (as casually as you can) - "oh! I'd just go and make some icecream". With an emphasis on make.

Both times I tried it, this resulted in a bit of mayhem with guests telling me that I should let it be, it would be too much effort, that they didn't want dessert anyway. Followed by a stunned silence when, 5 minutes later, fresh churned ice cream emerged from the ice cream maker. Then one time, it also became a bit of a crowd puller as fascinated friends stood by the kitchen counter watching my bowl of liquid cream turning into frozen dessert.

The ice cream base itself is so easy to make that it should count as cheating. The recipe comes from David Lebovitz of course. You need about 10 minutes the morning of the dinner party.

First, make sweetened sour cream by mixing 2/3 cup milk, 1/3 cup cup sour cream and 1/4 cup caster sugar in a blender. Add 2 tsp of kirsch or vodka, mix to combine and leave in the fridge until show time.

Separately, whisk together 1/3 cup triple sec with 1/4 cup caster sugar and zest of an orange until the sugar dissolves. Stir in 2-3 cups of mixed berries, turn a few times to coat the berries in liquid and leave to marinate in the fridge. That's it; your prep is done. If you have a cheap ice cream maker like I do, you will probably also need to make sure that the bowl is sitting in the freezer at this time.

All you do at dinner is take both the bowls out. Churn the sour cream in the ice cream maker for 5-10 minutes until its frozen, scoop it out and top with berries.

Comments

Sayali said…
i am wondering how does it taste..would try to freeze some sour cream next time i buy it
This looks delicious. I can see where sour cream would make a fabulous base for icecream!

Popular posts from this blog

Farm to Fork in Chail

Back in 19th century, when Shimla was the summer capital of India, the Maharaja of Patiala got the British rulers riled over his dalliances and got banned from entering the city. Not the one to be put down so easily, he found a tiny little town about an hour from Shimla and made Chail his very own summer capital. Today, Chail still has the impressive Palace that the Maharaja built and the highest cricket ground in the world. There really isn't much more to the city apart from a small local market and a couple of hotels that get spillover crowd from Shimla in the summers. It's a pleasant little diversion but that's not why I went to Chail. I stopped nine kilometers short of the town to make Ekam my home for a weekend.

Sumeet Singal built this house on a cliff as his own weekend home. Today, even when Ekam is open as a luxury boutique resort, the cosy homely feeling remains intact. I asked Sumeet what there was to do during my three day holiday at Ekam. He told me that ther…

Mystery Fruit

This only happened a few times every year, just when the rainy season kicked in. A street hawker will come by, straw basket on head. He will yell "kaul chapni" and I will run out to buy a bundle of these. Stuck together like flowers, they looked like a bouquet. Every hole contains a little fruit. You break out the package, peel the tiny fruit that pops out and eat it. Done slowly, it can take you an hour to eat an head. Or did, when I was about 12 years old.

That was the last time I saw this fruit. I've never seen it again, didn't even know what it was called or where it came from. Three weeks back, Vikram Doctor wrote about a store in Khar that sells Sindhi foods. He described this fruit and I knew it came from my vivid childhood memories. And finally, I knew we were talking about lotus fruit.

Now talk about coincidences. Last weekend, I was passing by a lane in Bandra and for the first time in many, many years I saw the straw basket filled with my mytery fruit. It…

Of Brun and Bun Maska

There is more to Bombay's breads than the pao that goes into pao bhaji and vada pao. There's Brun. and there's bun. We will get there. First, you have to get to know the city's Parsis. And Iranis, who are also Zoroastrians, but came to city a little later, in the late 19th or early 20th century. And when they came, they brought with them these little cafes that dot the city.

I am no expert on Irani chai cafes. And I can't tell you whether Yazdani Bakery will provide you the best experience or Kyani's. But I can tell you a few things you need to ignore when you get there. Appearances don't matter; so ignore the fact that the marble/glass top tables and the wooden chairs look a bit dilapidated. Also ignore the rundown look the place sports.

Instead, get yourself settled. And order a bun muska. This one's familiar to you as a first cousin of the soft hamburger bun. It's similar, but just a tad bit sweeter. Maska, of course, is the generous dollop of b…