Tuesday, August 4, 2009

Strawberry Sour Cream Ice Cream


Got extra strawberries? Try this recipe for Strawberry Sour Cream Ice Cream from David Lebovitz' Perfect Scoop. It's perfectly refreshing and slightly tangy.


Strawberry Sour Cream Ice Cream
from The Perfect Scoop by David Lebovitz

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

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 occasionally.

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.

Transfer to a container and freeze to harden the ice cream further.

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