Sweets | Strawberry-Sour Cream Ice Cream

Posted on June 15, 2011

I felt like making fresh strawberry ice cream so I went looking for a recipe and found David Lebovitz's Strawberry-Sour Cream Ice Cream recipe in his "The Perfect Scoop" cookbook. His stuff is always good, so I gave it a go. It turned out great. Very strawberry and bright pink. Yum.

Yield: 1 1/4 quarts

Ingredients

1 pound fresh strawberries, rinsed and hulled

3/4 cup sugar

1 tablespoon vodka or kirsch

1 cup sour cream

1 cup heavy cream

1/2 teaspoon freshly squeezed lemon juice

 

Method

Slice the strawberries and toss them in a bowl with the sugar and vodka or kirsch, stirring until the sugar begins to dissolve. Cover and let stand at room temperature for 1 hour, stirring every so often.

Pulse the strawberries and their liquid with the sour cream, heavy cream, and lemon juice in a blender or food processor until almost smooth but still slightly chunky.

Refrigerate for 1 hour, then freeze in your ice cream maker according to the manufacturer's instructions.

 

(Ref. "Strawberry-Sour Cream Ice Cream" recipe, The Perfect Scoop.)