Recipe Report: July 20

By Lynn Andriani -- Publishers Weekly, 7/20/2009 9:30:00 AM

This week, a recipe from Momofuku by David Chang and Peter Meehan for Sour Cream Ice Cream. This is probably one of the simpler recipes in the book (to make Bánh Mì, you must prepare two terrines; and the Steamed Buns recipe makes 50 buns), and obviously doesn’t include Chang’s signature ingredient (pork). But it’s a terrific introduction to Momofuku, because the ice cream is unusual (made without milk or cream) and has an amazing flavor, thanks to a hefty dose of fresh lime zest and juice. I served it with a very un-Momofuku blueberry cobbler, and it was delicious. For the recipe, click here.

Sour Cream Ice Cream 

Makes 1 quart

1 cup sugar
3/4 cup water
1 pint sour cream
1/2 tablespoon finely grated lime zest
3 tablespoons fresh lime juice 

1. Combine the sugar and water in a small saucepan and bring to a simmer, stirring until the sugar dissolves. Remove from the heat and let the sugar syrup cool completely.

2. Whisk the sour cream in a large bowl until smooth. Gradually whisk in the sugar syrup, lime zest, and juice. Refrigerate until cold.

3. Transfer to an ice cream maker and freeze according to the manufacturer’s instructions.