Thursday, August 11, 2011

Strawberry Sour Cream Ice Cream

Three things in this world that are a match made in heaven: heavy cream, sugar, and strawberries. One technique that brings these two ingredients into celestial sublimity, freezing.
One unexpected component that made this equation boo-ya awesome, SOUR CREAM.

I love when sour cream can be used in unpredictable ways. Don't you? It strengthens my foundational belief that all things sour cream are right and good and true. This is a brightly-colored, bright-tasting, and bright-looking dessert for your summer repertoire. Sure to please any crowd, I am convinced!

Ooh how I devoured and sinfully loved each tiny bite.

Strawberry Sour Cream Ice Cream

{The Perfect Scoop: David Lebonitz}

1 pound fresh strawberries, rinsed and hulled

3/4 cup granulated sugar

1 tablespoon vodka or kirsch (I left this out)

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, if using- I left the alcohol out and you can too if desired. 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. At least. Freeze in your ice cream maker according to the manufacturer’s instructions. You will melt into a blubbering mess for some ice cream. It’s just perfectly i-scream, u-scream, we all scream for ice cream-esque! Good luck staying away!:)

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