when i visited my parents a few weekends ago to make jam with my mom, she wanted to be sure we tried her strawberry ice cream - made from the same homegrown berries - before we left. not only was it the perfect shade of pink, but it was completely solid. when i was finally able to scoop it, the ice cream had an odd texture, almost brittle. rather than being smooth and creamy, it was harsh and brittle. sure, the flavor was great, but the texture was all wrong.
which brings me to this. sour cream ice cream. yea, it also sounds odd. but let me tell you, i've seen this recipe everywhere. and once you get the first taste, it's understandable why.
not only is this ice cream super simple to mix up [a base of sour cream + heavy cream means there's no custard to screw up] and only dirties three dishes, but the sour cream adds just enough tang to balance out the sweetness of super ripe berries soaked in sugar. it's the perfect mix.
and since i don't care much for chunks or bits of fruit in my ice cream, i blended it until completely smooth. feel free to blend to your desired chunkiness.
want to keep your ice cream from getting freezer burnt? use wax paper. i store my homemade ice cream in round plastic food storage containers or glass bread pans. for the plastic containers, i trace the top of the container on wax paper and cut it out. fill the container with ice cream, smooth out the top, and place the wax paper over the ice cream. push the wax paper down so it covers the surface completely. as you scoop ice cream and put the container back in the freezer, make sure the wax paper covers all of the exposed surface. for the bread pans, cut a strip of wax paper the width of the pan. fill the pan with ice cream, and lay the wax paper over the top, completely covering the surface. this is great for sorbets, gelatos, and other frozen desserts.
strawberry sour cream ice cream
adapted from annie's eats, who adapted it from david lebovitz
makes 1 1/2 quarts
1 pound fresh strawberries, rinsed, hulled and sliced
3/4 cup sugar
1 tablespoon vodka
1 cup sour cream
1 cup heavy cream
- in a medium bowl, toss the strawberries with the sugar and vodka. cover and let stand at room temperature, about one hour, stirring occasionally.
- transfer the berries to a blender and add the sour cream and heavy cream. blend according to your preference - smooth for no chunks of berries, chunkier for chunks of fruit in your ice cream.
- chill in the refrigerator for at least one hour or overnight.
- freeze in your ice cream maker according to the manufacturer's instructions.
2011.08.15 this was one of tea and scones' selections for the secret recipe club!