Name: Sour-Cream Ice Cream
Cook time: 15 min
Total time: 6 1/4 hr (includes freezing)
Yield: Makes about 5 cups
Ingredients: 1 (16-ounces) container chilled sour cream; 1 cup chilled half-and-half; 3/4 cup sugar; 1/2 cup chilled heavy cream; 2 teaspoons fresh lemon juice; 1/2 teaspoon pure vanilla extract; Equipment: an ice cream maker

You'll want generous scoops of tangy richness with both the honey caramel peach pie and the plum-blackberry streusel pie , or all by itself. The ice cream is as blissful to prepare as it is to eat: Just purée everything in a blender, then freeze in an ice cream maker.

Cooks' notes:

•Cream mixture can be chilled up to 24 hours.
•Ice cream can be made 3 days ahead. Let soften 20 minutes in the refrigerator before serving.

Recipe notes

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