When I say “sour”, I mean “tangy” like sweet jelly beans and sour jelly beans ! Ha, ha ! Anyways, looking inside my refrigerator, I decided to use up all my already opened dairy leftovers. I had plain greek-style yogurt, I had evaporated (or unsweetened condensed) milk, I had sweetened condensed milk too (I love that) and of course some crème fraîche (which is pretty close to sour cream). Okay, by now you’ve understood why I call this sweet & sour gelato … the yogurt is fresh and tangy, the crème fraîche (or sour cream) is creamy, pleasantly sour, the evaporated milk is neutral and the sweetened condensed milk is just sinful ! Obviously, I added some lemon juice and zest for that extra tanginess and some vanilla and honey for added sweetness and warmth. The secret ingredient here, and this is often used by frozen yogurt shops, is adding gelatin to the mix which makes it stay softer and smoother than just plain frozen yogurt you usually make at home, this is optional of course but it helps to conserve the smoothness longer. Perhaps you remember my roasted cherry and almond ice cream (see recipe here) where I used yolks in a custard (the yolks add to the smoothness and keep the ice cream from crystallizing and becoming crunchy, this is somewhat the same thing that gelatin does because of the extra water content of the yogurt and the lemon juice) but if you decide to make it and eat it quickly on the same day, I guess you can choose not to add it in ! Trust me, it’s great, not quite like frozen yogurt, not quite like regular ice cream, an in-between summer dessert ! Enjoy … :)