There are few things more summery than ice cream and strawberries. While I have long enjoyed fresh strawberry desserts, strawberry ice cream just didn’t interest me. Most store-bought varieties seem vaguely strawberry flavored and quite artificial. Using a pound of fresh strawberries and sour cream, this David Lebovitz recipe produces a creamy, subtly sweet ice cream with an authentic strawberry flavor.
I like to play around with the dairy ingredients in an attempt to cut fat and calories. As written, the ice cream is perfectly smooth and creamy. While any reduced-fat substitute will effect the ice cream’s texture, I have found that using reduced fat sour cream and half and half in place of the sour cream and heavy cream yields a delicious, smooth ice cream. Straight out of the freezer, it’s a little harder than its full-fat counterpart, but nothing that a few minutes on the counter won’t fix.
Topped with fresh strawberries and whipped cream, this ice cream is the perfect treat for a warm summer day.
Strawberry Sour Cream Ice Cream
David Lebovitz: The Perfect Scoop
Yields about 1 1/4 quarts
1 lb fresh strawberries, rinsed and hulled
3/4 cup sugar
1 tbsp vodka
1 cup sour cream
1 cup heavy cream
1/2 tsp freshly squeezed lemon juice.
1. Slice strawberries. In a medium bowl, combine strawberries, sugar and vodka. Stire until the sugar begins to dissolve.
2. Cover the bowl and let stand at room temperature for about an hour, stirring occasionally.
3. Using a blender or food processor, pulse the strawberries and their liquid with the sour cream, heavy cream and lemon juice until smooth but slightly chunky.
4. Chill the mixture in the refrigerator for at least 1 hour and then freeze in your ice cream maker according to the manufacturer’s instructions.