What's the Scoop? - Strawberry Sour Cream Ice Cream

Strawberry ice cream is definately one of my favorites and it is Anya's hands down favorite ice cream. Whenever we go out for ice cream, Anya always gets strawberry. A few days ago, my best friend and her girls were visiting and it was her daughter's fifth birthday. The birthday girl requested strawberry ice cream and I was more than happy to fill her request!

I have made strawberry ice cream before using Ben & Jerry's recipe and I loved it (as I have loved most of their recipes!). However, I was really wanting to try something new and this strawberry sour cream recipe from David Lebovitz (which I saw posted by Eliana from A Chica Bakes) was calling out to me. It is the creamiest ice cream EVER. I love the slight tang the sour cream gives it and the strawberries really stand out. The added bonus is that it is an egg free recipe, so no worries about raw eggs or having to make a custard base. Easy peasy and super delicious!

Enjoy!

Strawberry Sour Cream Ice Cream
David Lebovitz

1 pound (450 g) fresh strawberries, rinsed and hulled
3/4 cup (150 g) sugar
1 tablespoon vodka or kirsch (I omitted this)
1 cup (240 g) sour cream
1 cup (250 ml) heavy cream
1/2 teaspoon fresh squeezed lemon juice

Slice the strawberries and toss them in a bowl with the sugar and vodka or kirsch, stirring until the sugar begins to dissolve. Cover and let stand at room temperature for 1 hour, stirring every so often.

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.
Refrigerate for 1 hour, then freeze in your ice cream maker according to the manufacturer's instructions.