"I think it's nice that there are all different kinds of lunches and breakfasts and dinners and snacks. I think eating is nice." – Albert from Bread and Jam for Frances, by Russell C. Hoban
Strawberries are in season and the latest batch looked so tasty, I couldn’t resist making some ice cream with them. Smaller strawberries have better flavor, though they all taste good at the end of the day.
Sour cream has an interesting effect on ice cream; it fluffs up during churning, making for airier ice cream that expands more than usual.
Switching sugar out and adding honey instead in this recipe is less successful, because you have to macerate the strawberries (see the Almond Milk Strawberry Ice Cream).
I made a recipe and a half, so I still have a bit left. Delicious.
Strawberry-Sour Cream Ice Cream – 1 1/4 quarts (1 1/4 liters)
1 pound (450 g) fresh strawberries, rinsed and hulled
3/4 cup (150 g) sugar
1 tablespoon vodka or kirsch
1 cup (240 g) sour cream
1 cup (250 ml) heavy cream – you can use a lower %, because of the sour 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 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, than freeze in your ice cream maker according to the manufacturer’s instructions.