Time: 20 minutes, plus 4 hours' refrigeration and 2 hours' freezing
½ cup sugar 2 cups whole-milk sour cream1 cup low-fat yogurt
Fresh berries (optional).
1. In a small saucepan, combine sugar and ¼ cup water. Place over low heat, stirring until sugar has dissolved. Allow to cool about 15 minutes.
2. In a large bowl, combine sour cream and yogurt. Pour cooled syrup into mixture in a thin stream while whisking. When it is well incorporated, transfer to a container with a tight-fitting lid, and refrigerate at least 4 hours, preferably overnight.
3. Churn in an ice cream maker according to manufacturer's instructions. Transfer to a container with a tight-fitting lid, and freeze 2 hours. Remove from freezer 10 minutes before serving. Scoop into dishes, and, if desired, serve with fresh berries.
Yield: 3 cups (6 to 8 servings).