It's amazing to me that I didn't post this ice cream last summer when I first made it. Well, I guess it's not that amazing because it truly is so good that it really won't last very long in your freezer.
It's creamy, sweet, full of strawberries, and just the tiniest bit tart from the sour cream. I know the sour cream sounds kind of odd but you really do not taste straight sour cream, it just adds creaminess and a little more body. Of all the ice cream that I've made, this is truly and by far my favorite. I was so excited when Florida strawberries started showing up in my grocery store and I can tell you that this will be a staple in our house the entire time that fresh strawberries are available.
1 lb. fresh strawberries, rinsed, hulled and sliced
¾ cup granulated sugar
1 tbsp. vodka or kirsch (optional)
1 cup sour cream
1 cup heavy cream
½ tsp. freshly squeezed lemon juice
1. In a medium bowl, combine the strawberries, sugar, and vodka or kirsch (if using). Cover and allow to sit at room temperature for 1 hour, stirring occasionally.
2. Transfer the mixture to a blender or food processor, or using a hand held stick blender and add the sour cream, heavy cream and lemon juice. Pulse until almost smooth but still somewhat chunky. Place in the refrigerator for at least 1 hour, until thoroughly chilled.
3. Freeze in an ice cream maker according to the manufacturer’s instructions.
as seen on Annie's Eats, originally from The Perfect Scoop