Strawberry Sour Cream Ice Cream

Good day!  I'm back on the blog trying to keep my posts a little more frequent than they recently were.  One way that I plan to do this is to start a new feature on this here blog.  I think I'll call it "Tasty Tuesday" and plan to post some kind of delicious food or recipe each Tuesday.  Hopefully that will help me regularly post at least once a week.  So let's see how that goes.



For today's Tasty Tuesday kickoff, I wanted to share a scary moment in our household.  It was a near crisis the other day when I realized that we only had 1 type of homemade ice cream in the house.  And it was only enough for a single serving!  In our house, that's grounds for a crisis.  So I wasted no time and made a fresh batch of ice cream as soon as I could.

You may find yourself giggling right now, but we like our ice cream around here.  And really can you blame us?  Ever since receiving a kitchenaid ice cream maker attachment for Christmas a year and a half ago, I've kept our freezer stocked with at least 1 flavor nearly the entire time.  It's something we all enjoy.  I like making it and trying new recipes, and we all like eating it.

One flavor that has quickly became one of our favorites is Strawberry Sour Cream Ice Cream.  Don't be scared by the addition of sour cream.  It sounded odd to me at first too, but believe me, it's delicious.  The ice cream doesn't have a sour taste at all--there's plenty of sweet strawberries and sugar to keep that from happening.  The sour cream actually makes for a smooth texture and taste.  The originally recipe calls for a tablespoon of vodka or kirsch, but I omit it and haven't ever missed it.  If you have a home ice cream maker, I highly recommend trying this recipe.  I don't think you'll be disappointed.  This little girl is definitely a fan.

Strawberry Sour Cream Ice Cream
from The Perfect Scoop by David Lebovitz
makes about 1 1/4 quarts

1 pound fresh strawberries, rinsed and hulled
3/4 cup sugar
1 cup sour cream
1 cup heavy cream
1/2 teaspoon lemon juice

Slice strawberries and toss them in a bowl with the sugar (and 1 tablespoon of vodka if you like), stirring until the sugar begins to dissolve.  Cover and let stand at room temperature for 1 hour, stirring every so often.
Pulse strawberries and their liquid with the sour cream, heavy cream ans lemon juice in a blender or food processor until almost smooth but with a few strawberry chunks.
Refrigerate for 1 hour, then freeze in your ice cream maker according to the manufacture's instructions.