Strawberry–Sour Cream Ice Cream

Name: Strawberry–Sour Cream Ice Cream
Yield: makes about 1 1/4 quarts (1 1/4 liters)
Ingredients: 1 pound (450 g) fresh strawberries, rinsed and hulled; 3/4 cup (150 g) sugar; 1 tablespoon vodka or kirsch; 1 cup (240 g) sour cream; 1 cup (250 ml) heavy cream; 1/2 teaspoon freshly squeezed lemon juice

December 9, 2011

Brilliant pink fresh strawberry ice cream is a classic flavor and, along with chocolate and vanilla, is an American favorite. I’m a big fan of any kind of berries served with tangy sour cream, but I think strawberries are the most delicious, especially when frozen into a soft, rosy red scoop of ice cream. Macerating the strawberries beforehand magically transforms even so-so berries into fruits that are brilliantly red. Try to eat this ice cream soon after it’s been churned.

Recipe notes

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