With the prevalence of full-flavoured, fresh strawberries at this time of the year this seemed to be the perfect ice cream to try. It was quite easy to make and the flavour was wonderful!
The recipe is from The Perfect Scoop by David Lebovitz. If you do not know David you should visit his blog - he is an American chef living in Paris. His specialty is chocolate and all things dessert. I have been following his blog ever since the amazing Judy AKA Diva told me about it while we were learning from her in our cooking class in Florence.
Previously I have made the Champagne and Cassis Granita (p. 148) which you can read about here, the White Chocolate Ice Cream (p. 33) which is written up here, Raspberry Rosé Sorbet (p. 130) which is written up here, Vanilla Raspberry Swirl Ice Cream (p. 92) which is written up here, and Chocolate Peanut Butter Rolo Ice Cream ( p. 30) which is written up here.
This is a new record for me: six recipes from one cook book and they have all worked perfectly and tasted wonderful.The Perfect Scoop was a very good investment, 
especially given the heat we're currently experiencing!
1 lb (454 g) fresh strawberries, washed, and hulled
3/4 cup sugar
1 tablespoon kirsch or vodka (I used vodka)
1 cup (240 g) sour cream
1 cup (250 ml) heavy cream
1/2 tsp freshly squeezed lemon juice
Slice the strawberries and toss them in a bowl with the sugar and vodka or kirsch. Stir until the sugar begins to dissolve. Cover and let stand at room temperature for 1 hour, stirring every so often.
Place the strawberries and their liquid in a blender or food processor. Add the sour cream, heavy cream, and lemon juice.
Pulse until almost smooth but still slightly chunky.
Refrigerate for 1 hour, then freeze in an ice cream maker according to the manufacturer's instructions.
Lebovitz suggests eating it soon after it has been churned. rest assured that this will not be a problem. The resulting ice cream has such an incredible flavour that you'll have it cleaned up in no time!
Enjoy!
Comments