Strawberry Sour Cream Ice Cream
Source: The Perfect Scoop by David Lebovitz
Ingredients
Makes about 1 1/4 quarts
1 pound fresh strawberries, rinsed and hulled
3/4 c. sugar
1 tbsp. vodka or kirsch (I used kirsch)
1 c. sour cream
1 c. heavy cream
1/2 tsp. freshly squeezed lemon juice
Directions
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.
Notes:
Delicious. Will make again! 4/5
Ingredients
Makes about 1 1/4 quarts
1 pound fresh strawberries, rinsed and hulled
3/4 c. sugar
1 tbsp. vodka or kirsch (I used kirsch)
1 c. sour cream
1 c. heavy cream
1/2 tsp. freshly squeezed lemon juice
Directions
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.
Notes:
Delicious. Will make again! 4/5