I still have so many strawberries to use so this week my blog posts have a strawberry theme. I already made these amazing strawberry crumb bars and now I’m on to homemade strawberry ice cream. I will be honest and say that the actual name of this ice cream is Strawberry-Sour Cream Ice Cream, but don’t run away quite yet. I was definitely nervous about putting sour cream in my ice cream. I almost wanted to keep it a secret from my husband too because I was afraid he wouldn’t even try it. But, let me tell you, this guy knows what he is talking about! This ice cream is filled with strawberry flavor and extra creamy. It is the perfect summer treat 🙂
Adapted from The Perfect Scoop by David Lebovitz
Yield: about 1 quart
- 1 lb fresh strawberries, rinsed, hulled & sliced
- 1/4 cup sugar
- 1 tablespoon vodka
- 1 cup sour cream
- 1 cup heavy cream
- 1/2 tsp freshly squeezed lemon juice
In a medium sized bowl, mix the strawberries with the sugar and vodka. Stir just until the sugar starts to dissolve. Let stand at room temperature for 1 hour, stirring occasionally.
Combine the strawberry mixture with the sour cream, heavy cream and lemon juice in a blender or food processor. Pulse briefly until almost smooth but still slightly chunky. Chill in the refrigerator for 1 hour. Freeze in an ice cream maker according to the manufacturer’s instructions. When the ice cream was almost ready, I added a few more sliced strawberries only because I like having strawberry chunks in my ice cream, but you don’t have to.