Yeah, we will be munching on this over the weekend. Nothing but the famous, coveted Strawberry Sour Cream Ice Cream. Sounds strange, I agree, but it is amazingly dreamy, creamy. I vowed last summer to finally get out that ice cream maker someone gave us as a wedding gift and put it into use.
One of my favorite food bloggers over at Annie's Eats has shown many recipes from David Lebovitz's The Perfect Scoop. After purchasing the book, I flagged so many pages I might be 1,000 pounds heavier when I am done making all these amazing ice creams and yogurts. So, when your local grocer puts strawberries on sale 3 for $5, what do you do? You run, not walk to the store and buy the ingredients for this ice cream.
- 1 pound of strawberries, rinsed and hulled
- 3/4 cup of sugar
- 1 Tbsp of vodka or kirsch (optional - I have made this recipe three times without and notice no distinct difference)
- 1 cup of sour cream
- 1 cup of heavy cream
- 1/2 tsp fresh squeezed lemon juice
- Slice strawberries and toss with sugar and vodka or kirsch. Stir until sugar begins to dissolve.
- Cover and allow to sit at room temperature for 1 hour stirring occasionally.
- Transfer strawberry mixture to blender or food processor and add sour cream, heavy cream, and lemon juice.
- Pulse briefly until mixture is almost smooth but still has some strawberry chunks. Transfer to refrigerator to chill for 1 hour.
- Pour into your ice cream maker and freeze according to manufacturer's instructions (25 minutes in Cuisinart ice cream maker).