Despite the fact that I love both strawberries and ice cream, it never seemed natural to put the two together. Call me crazy, but I never even tried the combo until my senior year of high school. Inconceivable!
Whenever I visit an ice cream shop, I always, always choose mint chocolate chip or cookies ‘n’ cream. I just can’t bear to pick any other flavor, lest I be disappointed. But when I make ice cream at home, I’m free to improvise.
So I made strawberry ice cream. And it was delicious. Don’t worry about the (slightly odd) presence of sour cream in this recipe; it adds a lovely texture to the finished product without being reminiscent of Mexican food.
As an added bonus, Gabe hates strawberries. So this batch is all mine. Well, I’ll probably share with my dear college friend Rachel, who arrives in Boston tonight. Yay!
Strawberry Ice Cream
- 1 pound fresh strawberries, rinsed and hulled
- 3/4 cup granulated sugar
- 1 tablespoon vodka or kirsch (I used my cranberry vodka for an added kick)
- 1 cup sour cream
- 1 cup half ‘n’ half
- 1/2 teaspoon lemon juice
Slice the strawberries and toss them in a medium bowl with the sugar and vodka. Stir until the sugar begins to dissolve and all of the strawberries are coated. Let stand at room temperature for 1 hour, stirring occasionally.
Pulse the strawberries and their liquid with the sour cream, half ‘n’ half, and lemon juice in a blender or food processor until almost smooth, but still slightly chunky.
Refrigerate mixture for at least one hour. Freeze in your ice cream maker according to the manufacturer’s instructions.
Makes about 1 1/4 quarts.
Source: Slightly adapted from The Perfect Scoop.
Nutrition facts (per 1/2 cup): 155 calories, 7.8 g fat (4.7 sat), 20.2 g carbs, 1.0 g fiber, 1.7 g protein.