After making strawberry shortcakes last week, I had some leftover strawberries I needed to use up. With triple digit heat here in Dallas lately, ice cream sure sounded like a welcome treat! So, I went in search of a good strawberry ice cream recipe. I had tried the basic recipe that was included with the Cuisinart ice cream maker, but wanted to see if I could find something better. I've never been disappointed with David Lebovitz' The Perfect Scoop, so when I saw this recipe for Strawberry Sour Cream Ice Cream, I knew I had to try it.
I had made Blueberry Sour Cream Ice Cream in the past, so I knew that the tang from the sour cream would be good. Most of the ice cream recipes I've made are custard based ice creams, that involve cooking the yolks, milk, and cream on the stove. While those generally yield a richer and creamier ice cream, sometimes it's nice to have a simpler ice cream recipe like this one. You simply marinate the strawberries in some sugar and kirsch (I used orange liqueur), then blend them up and add them to some heavy cream, sour cream, and lemon juice. Just pour the mixture into your ice cream maker and you're done! That's it!
I was pleasantly surprised when I tasted my first spoonful of this ice cream. It is actually pretty rich and creamy, considering it's not a custard ice cream. Having a bowl of this ice cream is like taking a big bowl of strawberries and just dipping them into some whipped cream. Just delicious and the perfect way to cool down on a hot summer's day...
Strawberry Sour Cream Ice Cream
from The Perfect Scoop by David Lebovitz
Makes about 1 1/4 quarts
1 pound fresh strawberries, rinsed and hulled
3/4 cup sugar
1 tbsp. vodka or kirsch (I used orange liqueur)
1 cup sour cream
1 cup heavy cream
1/2 tsp freshly squeezed lemon juice
Slice the strawberries and toss them in a bowl with the sugar and vodka or kirsch. Stir until the sugar begins to dissolve. 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.
Freeze in your ice cream maker according to the manufacturer’s instructions.