Strawberry Sour Cream Ice Cream

Strawberry Sour Cream Ice Cream

16 oz. (1 pint) fresh strawberries, hulled and sliced
3/4 cup sugar
juice of 1 lemon
1 cup sour cream
1 cup heavy cream
1/2 tsp. vanilla, optional

Place the sliced strawberries in a large bowl. Sprinkle with the sugar and add the lemon juice. Toss gently. Let strawberries sit for about an hour, or until the sugar is dissolved and the strawberries have softened a bit and released some of their juice.

Puree the strawberries and any accumulated juices in a food processor or blender. You should have about 2 cups of puree.

Pour the puree into a large bowl and whisk in the sour cream and heavy cream. Add the vanilla, if using. Chill the mixture until very cold–about 2 hours.

Freeze in an ice cream maker according to manufacturer directions. Transfer to a freezer-proof container and place in freezer to harden before serving.

Yields 1 1/2 quarts.

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