June 30, 2011
Here’s another ice cream recipe from David Lebovitz’s book, The Perfect Scoop, and it’s a great one for now, Quebec’s glorious strawberry season. It’s not a very sweet ice cream, but really shows off the flavour of the strawberries, so make sure you use only the best berries for this ice cream. The sour cream gives it a nice tang, and the heavy cream that smooth, ice creaminess you would want. It’s a simple ice cream, meant as a showcase for the berries.
I had made a strawberry-rhubarb compote a bit later in the week and topped this ice cream with it. It got about 10x better, so definitely try something like that!
Strawberry Sour Cream Ice Cream
from David Lebovitz’s The Perfect Scoop
1 pound fresh strawberries, rinsed and hulled
3/4 cup granulated sugar
1 tablespoon vodka or kirsch
1 cup sour cream
1 cup heavy cream
1/2 teaspoon freshly squeezed lemon juice
1. Slice the strawberries. Put them in a bowl with sugar and vodka or kirsch.
2. Stir until the sugar begins to dissolve and all of the strawberries are coated. Let stand at room temperature for 1 hour, stirring occasionally.
2. Pulse the strawberries and their liquid with the sour cream, heavy cream, and lemon juice in a blender or food processor until almost smooth, but still slightly chunky.
3. Refrigerate mixture for at least one hour. Freeze in your ice cream maker according to the manufacturer’s instructions.