Description
Strawberry and sour cream ice cream makes the most of a classic pairing. Smooth with a bit of tang, this is perfect eaten alone or on top of strawberry shortcake.
Ingredients
2 generous cups (500 ml) sliced, hulled strawberries
1 cup (250 ml) sugar
1 cup (250 ml) whipping cream (35%)
1 cup (250 ml) sour cream
2 tablespoons (30 ml) fresh lemon juice
1 tablespoon (15 ml) pure vanilla extract
pinch fine sea salt
Instructions
In a blender or food processor, purée the strawberries and sugar until smooth. Press the strawberry mixture through a fine mesh sieve placed over a large bowl. Discard the strained seeds.
Whisk in the cream, sour cream, lemon juice, vanilla and salt. Cover and refrigerate at least 1 hour or until well chilled. If desired, transfer to the freezer 15 minutes before you are ready to churn.
Churn in an ice cream maker according to manufacturer’s instructions. Freeze for until firm, about 2 hours.
Keywords: strawberries, cream, sour cream