Strawberry-Sour Cream Ice Cream

An excellent pairing of flavors. I never would have thought to use sour cream in ice cream, but it goes perfectly with strawberries. You chop and macerate the strawberries in their juices and 3/4 cup of sugar for an hour beforehand (he also recommends vodka or kirsch, but we had neither on hand), which apparently brings up the redness of the berries.

It makes an attractive ice cream, with that strawberry pink and chunks of frozen berries scattered throughout. And it tastes wonderful. We used the first local berries of the season, which were not quite perfect, but still pretty good, and they made great ice cream. I'm looking forward to trying this again when the really ripe berries are at the market.

A seriously yummy ice cream”a really nice combination of flavors, rich, but not too rich. I made a half recipe, using only 60g sucre de canne (natural brown sugar), and we ate all of it for dessert this evening.

Did not macerate the berries, just blended everything up.

I made a half recipe, since the advertized 1-1/4 liter would probably be too much for my ice cream maker. Don't think it would have been a problem, though, so will try a full dose next time.

A handy recipe to have since the "batter" needs only to be refrigerated for a short time, rather than overight.