Sour Cream Ice Cream with Sorghum
- 4 cups sour cream or creme fraiche, homemade (page 224) or store-bought
- 4 cups (1 quart) buttermilk
- 2 1/2 cups sugar
- Sorghum or dark molasses, for serving
- Whisk together the sour cream, buttermilk, and sugar until the sugar dissolves.
- Freeze in an ice cream maker.
- Serve immediately, drizzled with sorghum, or pack into a container, cover, and freeze for up to 3 days.
sour cream, buttermilk, sugar, sorghum
Taken from www.epicurious.com/recipes/food/views/sour-cream-ice-cream-with-sorghum-377679 (may not work)