Please forgive my photography skills, or the lack thereof. I wish I could have taken a picture that would have done this justice. That being said, this ice cream is AMAZING! So much better than store-bought. I'm normally a chocolate kind of girl, but this strawberry has taken the #1 spot in my heart. I could eat it everyday, which is why I've had to exercise some serious self-control. Homemade ice cream may seem daunting but it is so simple! Really! Try it out sometime, if you haven't already, but be forewarned...you may never have a desire to buy store-bought ice cream again.
Dreamy Creamy Strawberry Ice Cream
from Annie's Eats
Ingredients:
1 lb. fresh strawberries, rinsed, hulled and sliced*
¾ cup sugar
1 tbsp. vodka or kirsch (optional)- yeah, I left this out :)
1 cup sour cream
1 cup heavy cream
½ tsp. freshly squeezed lemon juice
Directions:
Combine the sliced strawberries in a medium bowl with the sugar and vodka. Stir until the sugar begins to dissolve. Cover and let stand at room temperature for 1 hour, stirring occasionally.
Transfer the mixture to the bowl of a blender or food processor and add the sour cream, heavy cream and lemon juice. Pulse briefly until almost smooth but still slightly chunky. Chill in the refrigerator for 1 hour. Freeze in an ice cream maker according to the manufacturer’s instructions.
*Note: I highly recommend using organic strawberries for this recipe. The flavor is worlds better than their more artificial counterparts.
Source: barely adapted from The Perfect Scoop by David Lebovitz
Ingredients:
1 lb. fresh strawberries, rinsed, hulled and sliced*
¾ cup sugar
1 tbsp. vodka or kirsch (optional)- yeah, I left this out :)
1 cup sour cream
1 cup heavy cream
½ tsp. freshly squeezed lemon juice
Directions:
Combine the sliced strawberries in a medium bowl with the sugar and vodka. Stir until the sugar begins to dissolve. Cover and let stand at room temperature for 1 hour, stirring occasionally.
Transfer the mixture to the bowl of a blender or food processor and add the sour cream, heavy cream and lemon juice. Pulse briefly until almost smooth but still slightly chunky. Chill in the refrigerator for 1 hour. Freeze in an ice cream maker according to the manufacturer’s instructions.
*Note: I highly recommend using organic strawberries for this recipe. The flavor is worlds better than their more artificial counterparts.
Source: barely adapted from The Perfect Scoop by David Lebovitz
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