Strawberry Sour Cream Ice Cream


1-pound fresh strawberries, rinsed, hulled and sliced

3/4 cup sugar

1 cup sour cream {reduced-fat}*

1 cup heavy cream

1/2 teaspoon freshly squeezed lime or lemon juice

1/4 teaspoon lemon zest

1/2 tablespoon vanilla bean paste or seeds scraped from 1/2 a vanilla bean

1/2 to 1 tablespoon vodka or kirsh {optional}

Combine the sliced strawberries in a medium bowl with the sugar, lemon juice, zest and vodka {if you choose to use it}. Stir until the sugar begins to dissolve. Cover and let stand at room temperature for about 1 hour, stirring occasionally, to let strawberries macerate and all the juices combine together.

Transfer the mixture to the bowl of a blender or food processor and add the sour cream, heavy cream and vanilla bean. Pulse briefly until almost smooth but the strawberries are still slightly chunky. Freeze in an ice cream maker according to the manufacturer’s instructions. This recipe yields about 6 cups.

*Also note that in the recipe I used reduced-fat sour cream. I've read on other blogs that using the full fat is best and makes for a creamier ice cream. However, I try to cut corners where I can and to me it made no difference at all. I also left out the vodka and my ice cream was still rich and creamy {although next time I'll probably add a 1/2 tablespoon, just a small amount so it doesn't interfere with the taste}. I just had to let it sit out for a few minutes to soften slightly, but it didn't seem to get freezer burn and icy like some ice cream does.

Recipe is adapted from The Perfect Scoop by David Lebovitz.