Strawberry Sour Cream Ice Cream

Do you find things in your fridge that you bought for a recipe that you ended up not making?  I always do.  Usually it’s something odd, like an avocado or leeks or some sort of condiment.  I found a huge container of sour cream.  I don’t remember what I bought it for.  I am sure that whatever my original plan was, it could not have topped this!! 

This Strawberry Sour Cream Ice Cream from The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompanimentsby the master, David Lebovitz, couldn’t be any easier.  And it couldn’t be any tastier!  I didn’t have cream, so I subbed whole milk, not as rich, but still oh-so-good.

Strawberry Sour Cream Ice Cream

Makes about 1 1/4 quarts

• 1 pound fresh strawberries, rinsed and hulled (I used frozen)
• 3/4 c. sugar
• 1 tbsp. vodka or kirsch (I used kirsch)
• 1 c. sour cream
• 1 c. heavy cream (I used whole milk)
• 1/2 tsp. freshly squeezed lemon juice

1) 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.

2) 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.

3) Freeze in your ice cream maker according to the manufacturer’s instructions.

 

 

This will be my entry for Foodie Friday at Designs by Gollum!

Cookbook used: