Last but not least, my final strawberry recipe for a little while around here! While this is the last strawberry recipe that I’m posting, I have to admit that strawberry ice cream is one of the first things I thought of when deciding how to use my strawberries. In looking for a recipe, I knew that I wanted to find one that included pureed strawberries rather than chopped strawberries added as a mix-in. We’ve tried the chopped strawberry version before, and neither of us like how the fruit turns into hard ice-nuggets once frozen.
This recipe is another from David Lebovitz’s, The Perfect Scoop, but I had saved it since last summer from Annie’s Eats. It is different from many other ice cream recipes in that it includes sour cream in place of some of the milk and heavy cream. While Annie noted that she couldn’t taste the sour cream in the final ice cream, I noticed a little bit of tang in mine but loved the flavor that it added. A definite benefit of the sour cream was the texture of the ice cream. This is one of the creamiest versions I’ve made yet.
As for our overall opinions, we are a little split. I really enjoyed it. My husband thought it was good but noted that he liked many of my other ice cream versions better. I think his exact phrase was, “The berry flavor is just too much.” At least around here, I’ve noticed that strawberry ice cream is one of those foods that you either love or hate, and while he ate it, I think my husband may fall into the later group. If you’re a strawberry ice cream fan, too much berry flavor shouldn’t be a problem 🙂 Enjoy!
Creamy Strawberry Ice Cream
From David Lebovitz’s, The Perfect Scoop
1 lb. fresh strawberries, rinsed, hulled, and sliced
3/4 cup sugar
1 Tbsp. vodka (optional)
1 cup full-fat sour cream
1 cup heavy cream
1/2 tsp. freshly squeezed lemon juice
Combine the sliced strawberries in a medium bowl with the sugar and vodka. Stir until the sugar begins to dissolve. Cover and let stand at room temperature for 1 hour, stirring occasionally.
Transfer the mixture to the bowl of a food processor and add the sour cream, heavy cream, and lemon juice. Pulse briefly until almost smooth but still slightly chunky. Chill in the refrigerator for at least 1 hour (I always chill overnight). Freeze in an ice cream maker according to the manufacturer’s instructions.