I go running when I have to: when the ice cream truck is doing sixty.
I’ve been researching ice cream that incorporates chunky piece of strawberry in the recipe. So when I saw a version by David Lebovitz’s which includes sour cream, it piqued my interest. The recipe comes from Lebovitz’s book “The Perfect Scoop” and includes recipes for basic vanilla ice cream to more unique flavors like olive oil. But for now, I’ll stick to the to strawberry sour cream ice cream.
We both agreed that sour cream brought out the taste of the strawberries and the flavor could not be detected in the final product. Unfortunately, Paul thought the ice cream was too pulpy and would be “much better” if the seeds were not included.
Strawberry Sour Cream Ice Cream
1 pound fresh strawberries, rinsed and hulled
3/4 cup sugar
1 tablespoon vodka or kirsch
1 cup sour cream
1 cup heavy cream
1/2 teaspoon freshly squeezed lemon juice
Slice strawberries and toss them in a bowl with the sugar and vodka or kirsch. Stir until the sugar begins to dissolve. Let stand at room temperature for 1 hour stirring every so often.
Pulse the strawberries and their liquid with sour cream, heavy cream and lemon juice in a blender or food processor until almost smooth, but still slightly chunky.
Freeze in your ice cream maker according to the manufacturer’s instructions.
Makes about 1 1/4 quarts.