Okay guys, I have a serious treat to perk you up from your sad monday blues - ice cream! If you honestly tell me you have no interest in this good, old fashion, creamy dessert, I legitimately want nothing to do with you. I’ve always been a major fan of strawberry ice cream when it came to the basic flavors, so for Father’s Day I decided to whip out my ice cream maker that has been in storage for too long. I found a recipe from one of my favorite baking masters, David Lebovitz, who’s known to be somewhat of a god when it comes to ice cream. The key to this recipe is sour cream, I know it sounds crazy, but I swear this is the creamiest and most flavorful strawberry ice cream I’ve had. I wish I thought of it first so I could take credit for the recipe! Anyhow, try this if you have an ice cream maker; and if you don’t, seriously go out and buy one. It’s worth the money. Fro yo, gelato, ice cream, sorbet, whatever, whenever you want and it’s so freaking easy and way more delicious than store bought.
Okay, rambling over, recipe onwards.
Strawberry Sour Cream Ice Cream
1 pound fresh strawberries, rinsed and hulled (preferably organic)
3/4 cup granulated sugar
1 tablespoon vodka or kirsch (optional)
1 cup sour cream
1 cup heavy cream
1/2 teaspoon freshly squeezed lemon juice
1. Slice the strawberries and toss them in a medium bowl with the sugar and vodka or kirsch, if using. Stir until the sugar begins to dissolve and all of the strawberries are coated. Let stand at room temperature for 1 hour, stirring occasionally.
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. Refrigerate mixture for at least one hour or until thoroughly chilled. Freeze in your ice cream maker according to the manufacturer’s instructions. David recommends eating this when freshly churned and I agree. If you want it to be a little harder, freeze as long as you’d like, just let it sit at room temperature for a few minutes before scooping.