Strawberry Sour Cream Ice Cream

Seeing as how we are now in the strawberry season my wife and I agreed upon trying out a new ice cream this weekend. And since we live in California, which is the largest producer of strawberries in the nation by the way, it seemed like a no brainer to try out a strawberry based ice cream. Also since it is not a French style ice cream (no egg yolks) it is easy to whip up in just a couple of hours, you could even start churning it in as little as one hour. The sour cream in this recipe adds a nice hint of flavor without overpowering anything else in the ice cream, and what is fun about that is you will get people wondering what little secret ingredient you have added to your ice cream. And if you have never tried berrries with just straight sour cream I highly suggest you try it out as it is very refreshing and highly addictive, and as long as you keep the sour cream amount in check, fairly healthy as well. The one draw back to this ice cream however is that it does not hold up well to prolonged freezer time. In reality it does not last much longer than the day it is made. So to keep from wasting it I suggest inviting a few lucky friends over to share it with so everyone can enjoy it when it is at its freshest. This is one ice cream where I also suggest not adding any sort of topping onto, I think addind anything to it will take away all the subtle flavors and overall richness of the ice cream. It does however pair very well with a nice bubbly Moscato of your choice (we really like Il Conte d'Alba Moscato d'Asti, which for the price is really good). So hopefully your local stores or farmers market have or will shortly have an abundance of strawberries on hand so that you too can enjoy this wonderfully delicious ice cream. Enjoy!

Ingredients

1lb. Fresh Strawberries (hulled and quartered)

3/4 C Granulated Sugar

1 Tbsp. Vodka

1 C Heavy Cream

1 C Sour Cream

1/2 tsp. Leamo Juice

Method

1. After washing, hulling and quartering your strawberries mix them in a bowl along with the sugar and vodka and stir until the sugar begins liquify. Cover and let stand at room temp for on hour stirring about 10 minutes or so

2. After the strawberries have maserated transfer them to a blender along with the sour cream, heavy cream, and the lemon juice

3. Pulse your blender to mix everything together and chunk up the strawberries. The goal here is to not over blend the strawberries as you want chunks in the final product

4. Place the blender pitcher in the fridge and let chill for 1 hour

5. Once chilled churn in your ice cream make according to your makers directions

6. You can serve right away or let it chill some more in the freezer to harden slightly

** You can cut the maseration time to just 30 minutes and be OK as well as cut the chill time to 30 minutes if you so desire. But if you have the time I suggest the full hour for each step to get the most out of the resulting ice cream**