Strawberry Sour Cream Ice Cream

 

The other day my husband stopped at Costco on the way home and brought me a 4 pound container of Strawberries. What a perfect opportunity to make another of David Lebovitz's ice cream recipes. After looking through his book, The Perfect Scoop, I decided on Strawberry Sour Cream Ice Cream which can be found on Page 90.

This ice cream is very different from his Vanilla Ice Cream which I had made a couple of weeks back. This ice cream unlike the vanilla version, required not cooking a custard. The ice cream has very few steps, so besides slicing up the strawberries and blending everything together, which should take a max of 15 minutes total, there is only waiting time. This is truly an easy recipe as far as homemade ice creams are concerned.

It starts by washing and slicing your strawberries, then adding your sugar, some alcohol; which in my case I used Chambord (David uses vodka or kirsch in his recipe). Then the mixture macerates for one hour. After that, put the strawberries, which have juiced significantly, along with sour cream, heavy cream, and lemon juice in a food processor and pulse until desired consistency. The mixture then gets poured into the ice cream maker and frozen to the ice cream makers manufacturers instructions.

This ice cream did not disappoint either. It was full of strawberry flavor that was only enhanced by the sour cream, heavy cream, and Chambord but overall, the strawberries were the star in this frozen concoction. Everyone in the house enjoyed this ice cream immensely which I will be making again as long as strawberries are in season.

Strawberry Sour Cream Ice Cream

~makes about 1 1/4 quarts~

Ingredients:

1 pound (450 g) fresh strawberries, rinsed and hulled

3/4 cup (150 g) sugar

2 tablespoons Chambord*

1 cup (240 g) sour cream

1 cup (250 ml) heavy cream

1/2 teaspoon freshly squeezed lemon juice

Directions:

Slice the strawberries and toss them in a bowl with the sugar and Chambord, 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.

*If you are concerned about the alcohol you could leave it out, but I really think it enhances the berry flavor and certainly helps with the texture of the finished product once frozen.

Adapted from: David Lebovitz