Is that enough “sours”??
The sour is, in my opinion, what makes this combo. It’s just a little something different from your typical sweeter fruit crisp with vanilla ice cream… not that there’s anything wrong with traditional, and I may blog about our all-time favorite fruit crisp recipe later.
Either of these recipes is well worth making on its own. Sour Cherry Crisp is awesome because it’s so perfectly tart and you get to use beautiful sour cherries (you may need to call around; we found ours at a local farm, but Whole Foods probably carries them). High-end vanilla ice cream will do the crisp justice just fine (for the record, I strongly believe that Haagen-Dazs “Vanilla” is the best store-bought vanilla ice cream available).
The “Sour Cream Brown Sugar Ice Cream” is also a decent standalone. It’s a delightfully rich, not-too-sweet take on vanilla that pairs perfectly with any fresh berries or any other crisp.
Together, these recipes make for an unbeatable, somewhat unique experience. My husband isn’t as prone to hyperbole as I am but he’s declared this combo the “best crisp-like-thing he’d ever tasted.”
Sour Cherry Crisp
2 cups pitted sour cherries (see below)
3/4 cup sugar
2 tbsp flour
optional: a few squeezes of fresh lemon juice
3/4 cup flour
1/2 cup old-fashioned rolled oats (oatmeal)
1/2 brown sugar
1 stick butter (room temp or slightly softened in microwave)
1/2 cup shortening
optional: several dashes cinnamon
First, rinse and pit the cherries. I just used my thumbnail since they lose their shape when you bake them, but you can google “how to pit sour cherries” if you care to get fancy.
Preheat oven to 375. Stir cherries, 3/4 cup sugar, and 2 tbsp flour until combined (lemon juice too if you’re adding it). Pour into 8×8 baking or pie dish. In another bowl, combine remaining ingredients and use a fork or pie cutter to cut them together until crumbly. Spoon on top. Bake 45 minutes.
|Gorgeous sour cherries.|
|Photo Credit: Food Gawker|
Sour Cream Brown Sugar Ice Cream
(recipe from Sally Sampson’s “Ice Cream of the Week”)
1 1/2 cups whole milk
1/2 cup heavy cream
6 tbsp brown sugar
2 egg yolks, room temp
3/4 tsp vanilla
1 large pinch kosher salt
1 cup sour cream
Place the milk, heavy cream, and 2 tbsp of brown sugar in a small pan and cook over low heat, whisking from time to time, until warm.
Place the egg yolks, vanilla, and salt in a small metal bowl and whisk until completely mixed. Add 1/4 cup of the warm milk mixture to the eggs and slowly add more while you continue to whisk until it’s all uniform. Eventually, return all ingredients to the pan on the stove and heat through until it just begins to thicken. The recipe says not to boil but I actually let it get steaming for a bit and boiling on the edges if I didn’t constantly stir it, because I needed to kill any salmonella from the eggs since I’m pregnant.
Pour mixture through a medium fine strainer into a metal bowl and discard any remaining solids (not necessary, but nice if you have such a strainer). Set aside until it reaches room temp (refrigerate to speed along if you like). Once room temp, add the sour cream and stir well. Cover and refrigerate until chilled. Transfer to your ice cream maker and churn until thickening When it’s beginning to come together but not yet hardened, add the remaining 4 tbsp brown sugar and process for about 5 more minutes. You want to keep the specks of brown sugar if you can.
|Photo Cred: Desert Candy.|
|Photo Cred: Desert Candy.|