Saturday, September 18, 2010

Strawberry-Sour Cream Ice Cream

This ice cream is heavenly. 
Though what I should I expect from David Lebovitz--ice cream aficionado?
I was kind of curious when I saw sour cream on the list of ingredients, but you mustn't change this! 
The tang of the sour cream perfectly accents the sweet and tartness of the berries. 
It's an amazing (and almost lethal) combination. 
Throw in some heavy cream and you've got yourself a dream in a bowl. 

Makes 1-1/4 quarts

1 pound fresh strawberries, rinsed and hulled
3/4 cup sugar
1 cup sour cream
1 cup heavy cream
1/2 tsp lemon juice

Slice the strawberries and toss them in a bowl with the sugar, 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, then freeze in your ice cream maker according to the instructions.

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