Last weekend, I had the sneaking suspicion that summer was winding down, so I put the ice cream maker to use. I opted for a tried and true favor, but with a twist, strawberry sour cream. It was airy and sweet with this lovely tang just below the surface. And it was the prettiest shade of pink. I just can't bear to put the ice cream maker away yet, so I've been contemplating fall flavors, involving things like maple and walnut and pumpkin. We'll just have to wait and see.
Strawberry Sour Cream Ice Cream
Recipe courtesy of The Perfect Scoop by David Lebovitz
1 pound fresh strawberries, rinsed and hulled
3/4 cup sugar
1 tablespoon vodka or kirsch (I used vodka)
1 cup sour cream
1 cup heavy cream
1/2 teaspoon freshly squeezed lemon juice
In a medium bowl, toss the strawberries, sugar and vodka. Let sit for 1 hour at room temperature, stirring periodically. Add the strawberries and their juices, along with the sour cream, heavy cream and lemon juice to a blender, pulse until combined, but still slightly chunky. Chill mixture in the fridge, 1 hour, and then freeze according to your ice cream maker’s instructions. Store in freezer. Makes about 1 1/4 quarts.
You know what's even better than a bowl of strawberry ice cream? A strawberry milkshake. Do it!