Sunday, July 21, 2013

Strawberry Sour Cream Ice Cream

the ice cream was eaten so quickly, this was the only picture I managed to snap!

As a birthday gift, I recently received an ice cream maker from two of my closest friends (although, let’s be real, I think everyone who knows me knows about my culinary obsession). I was lucky enough to get this from them a week after my old ice cream maker broke! See, my friends are so awesome, they can read my mind. Kind of.
Anywho, one of these two friends came over to make sweets for the fourth of July. Besides chocolate lava cakes and the absolutely necessary flag cake (not the fruit one, just click on the link and you’ll find out), we also decided to test out the new machine with a batch of fresh strawberry ice cream. We went with a recipe that included sour cream, because (a) it didn’t require any stovetop cooking in the New York City July heat, and (b) it came from David Lebovitz. And if it came from David Lebovitz, it’s gonna be good.
As we had hoped, it was. The strawberries’ natural sweetness shone through, and their delicate flavor wasn’t overwhelming. The tartness from the sour cream complemented the berries perfectly, creating a creamy, fruity dessert that should (and will) be repeated often this summer.

Strawberry Sour Cream Ice Cream

1 pound fresh strawberries, rinsed and hulled
3/4 cup granulated sugar
1 tablespoon vodka or kirsch
1 cup sour cream
1 cup heavy cream
1/2 teaspoon freshly squeezed lemon juice

Slice the strawberries and toss them in a medium bowl with the sugar and vodka or kirsch. Stir until the sugar begins to dissolve and all of the strawberries are coated. Let stand at room temperature for 1 hour, stirring occasionally.
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 mixture for at least one hour. Freeze in your ice cream maker according to the manufacturer’s instructions.

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