The strawberry season is slowly ending or has ended in many countries, but thanks to this year’s cold summer there are still plenty of strawberries to buy here in Sweden. Regardless if your only making one strawberry recipe this summer or if the strawberry season is near it’s end or if you’re baking all sorts of strawberry recipes all the time, you really must try this recipe from David Lebovitz’s amazing ice cream book The Perfect Scoop. I know that a lot of food bloggers are cheering and writing super positive posts about the book but it is really that good. Buy it now, you won’t regret it. I don’t think that I’ve ever made so many recipes from the same cookbook and furthermore they are all delicious.
When I first saw this recipe I was slightly uncertain of the sour cream and thought that it couldn’t possibly go well with the strawberries. But it did and does. The flavours marry wonderfully and result in the very best strawberry ice cream ever. The alcohol prevents the ice cream from freezing to a hard ice block if you keep it in the freezer, that is if you’ll have anything left after tasting and eating the freshly churned ice cream.
- Strawberry-Sour Cream Ice Cream
(David Lebovitz, The Perfect Scoop. Makes about 1.2 litres of perfect tasting ice cream)
450 gram fresh strawberries, rinsed and hulled
150 gram sugar
1 tablespoon vodka or kirsch
240 gram sour cream (almost a whole package of gräddfil)
250 ml heavy cream
1/2 teaspoon freshly 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.