|I was googling strawberry ice cream recipes and came upon this strange sounding one on a food blog that I absolutely adore, Annie Eats. I had leftover sour cream from my new found sour cream pancake obsession, so I decided to give it a whirl. And making ice cream isn't something you can do on a whim. I need to get into the habit of storing the ice cream maker in the freezer so I can make it on a whim, but everytime I leave it in there for any length of time, I end up taking it out to make room for something else that takes priority over making ice cream on a whim.|
1 pound fresh strawberries, hulled and rinsed
¾ cup sugar
1 tablespoon vodka
1 cup sour cream
1 cup heavy cream
½ teaspoon freshly squeezed lemon juice
Cut up the strawberries and mix with the vodka and sugar in a medium bowl. Stir well until the sugar dissolves. Cover the bowl and let sit at room temperature for an hour, stirring occasionally.
Add the sour cream, heavy cream and lemon juice to the strawberry mixture. Mix to combine, macerating the strawberries.
Refrigerate for one hour, and then freeze in an ice cream maker according to the manufacturer’s directions.
Adapted from: The Perfect Scoop by David Lebovitz
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