Ingredients
- 1 lb (450g) strawberries, fresh or frozen (cleaned and hulled if fresh)
- 3/4 cup (150g) sugar
- 2 tbsp vodka or kirsch
- 1 cup (240g) sour cream
- 1 cup (250ml) heavy cream
- 1/2 tsp fresh lemon juice
- 1 tsp vanilla extract
Instructions
- If you are using frozen berries, place them in a bowl and cover with the sugar and vodka. Let them sit until the sugar mostly dissolves, you’ll want to toss them a few times as they sit. By the time they thaw and the sugar dissolves the fruit will have released much of its juices.
- For fresh berries, slice them before you toss them with the sugar and vodka.
- David says to cook the berries and sugar, but I skipped this step because I used frozen berries. If you are using fresh strawberries it is a good idea to break them down a bit by cooking them for a few minutes. if you do, you’ll need to let it cool before proceeding.
- Place the strawberries in a blender or food processor with the sour cream. Pulse until they are combined and the strawberries are broken up, but not pureed, you want some small chunks left in the mix.
- Remove from the food processor and whisk in the cream, lemon juice and vanilla. Refrigerate the ice cream mixture for an hour before freezing.
- Follow your machine’s instructions for freezing the ice cream.
- It will be frozen, but still soft and not at all grainy, just beyond soft serve.
Delicious and easy. I used an immersion blender in the kettle and it eliminated some of the mess.
From Zoebakes
