Saturday, July 10, 2010
Stawberry-Sour Cream Ice Cream
The ice cream making adventures continue in our house! We are just having too much fun with this! This is our fourth recipe (the third one was chocolate and needs some tweaking before it shows up on the blog!), and it was really yummy! The tanginess (is that even a word?!) of the sour cream, combined with the sweetness of the macerated strawberries made for a simply refreshing treat. This ice cream froze up the hardest of the ones we've tried, so let it sit out at room temperature for several minutes before scooping.
To Macerate the Strawberries ahead:
Place clean, sliced strawberries in a bowl. Sprinkle about 3/4 cup of sugar over berries, and just let it set for about an hour. The sugar will pull the sweet juice out of the berries and sweeten the berries themselves. (You've likely been macerating strawberries each time you make a fruit salad or strawberry shortcake--now you have a fancy name for the technique!!)
Strawberry-Sour Cream Ice Cream
adapted from The Perfect Scoop, by D. Lebovitz
1 pound fresh strawberries, rinsed and hulled (and macerated according to above instructions)
3/4 cup sugar
1 cup sour cream
1 cup heavy cream
1/2 tsp. freshly squeezed lemon juice
Pulse the macerated strawberries with their juice, sour cream, heavy cream, and lemon juice in a blender or food processor until almost smooth but still slightly chunky.
Refrigerate for about an hour, then freeze in your ice cream maker, according to the manufacturer's instructions.