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PdfIngredients
• Sour cream (full-fat): 1 ½ cups (360 g)
• Whole milk (or heavy cream for extra richness): ½ cup (120 ml)
• Salt: ¼ tsp (adjust to taste)
• Optional: A small amount of lemon juice or dill for a slight tang (½ tsp or to taste)
Prepare the Base: In a mixing bowl, whisk together sour cream, milk, salt, and optional flavorings until smooth. Adjust seasoning to taste.
Fill the Pint: Pour the mixture into a Ninja CREAMi pint, ensuring it does not exceed the MAX FILL line.
Freeze: Place the pint on a level surface in the freezer for 24 hours.
Process: Select the Gelato or Ice Cream program for processing. This will result in a smooth and scoopable texture.
Re-Spin (if needed): If the texture is crumbly, use the Re-Spin function to achieve a smoother consistency.
Instructions
Serving
Using a warm spoon, shape quenelles from the sour cream base. Serve as a garnish on top of hot borscht or other savory dishes.