sour-cream-ice-cream-11405.json

{
    "directions": [
        "In heavy saucepan combine half-and-half, 3/4 cup sugar, and vanilla bean and bring just to a boil. Remove pan from heat. in a bowl whisk together egg yolks and remaining 1/4 cup sugar and hot half-and-half mixture in a stream, whisking. Return custard to pan and cook over moderately low heat, stirring, until 170\u00b0F. on a candy thermometer.",
        "Remove pan from heat. Scrape seeds from vanilla bean into custard until combined well and discard pod. Stir sour cream into custard until combined well and strain through a fine sieve into a bowl. Chill custard until cold and freeze in an ice-cream maker."
    ],
    "ingredients": [
        "2 cups half-and-half",
        "1 cup sugar",
        "1 vanilla bean, split lengthwise",
        "8 large egg yolks",
        "2 cups (1 pint) sour cream"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Milk/Cream",
        "Egg",
        "Dessert",
        "Quick & Easy",
        "Frozen Dessert",
        "Vanilla",
        "Sour Cream",
        "Gourmet",
        "Kidney Friendly",
        "Vegetarian",
        "Pescatarian",
        "Wheat/Gluten-Free",
        "Peanut Free",
        "Tree Nut Free",
        "Soy Free",
        "Kosher"
    ],
    "title": "Sour Cream Ice Cream",
    "url": "http://www.epicurious.com/recipes/food/views/sour-cream-ice-cream-11405"
}