Strawberry Sour Cream Ice Cream

Strawberry Sour Cream Ice Cream

Strawberry Sour Cream Ice Cream
From The Perfect Scoop by David Lebovitz

Holiday number 2 for the HMK is in the books!  Easter 2014 was a great success.  We definitely learned a lot of lessons from our first Easter two years ago, and as a result everything was MUCH easier and more streamlined this time around.  We farmed out a good chunk of the meal to our guests, and nearly everything we contributed was made at least a day in advance, if not longer.  We opted for classics when it comes to appetizers – deviled eggs and guacamole – which happen to be two of my favorite appetizers on the blog.  For dinner we served glazed spiral ham and pesto grilled shrimp scampi (recipe coming soon!) with a side of our amazing pantry garlic bread.  Dessert was about as easy as it gets, with mini cheesecakes that I made and froze last week, and this delicious strawberry ice cream that I churned up two weeks ago.  I honestly can’t imagine entertaining without my ice cream maker.  Well really it’s a trio of necessities: ice cream maker + this cook book + these storage containers.  David Lebovitz is a genius when it comes to ice cream.  We’ve made at least 6 or 7 of his recipes and every single one is a revelation.  And with the Zak ice cream tubs that we picked up a few years ago, homemade ice cream never has to fall victim to frost again.  Which makes it the absolute perfect dessert to make in advance and then pull out for your next dinner party.  People will be impressed.  You’ll be embarrassed at how easy it was to make.  And most importantly, you’ll get to discover what ice cream made with a whole pound of real strawberries tastes like.  Hint: different than Red #5 and corn syrup.


  • 1 pound fresh strawberries, hulled and sliced
  • 3/4 cup maple syrup (we used Grade B)
  • 1 Tbsp vodka
  • 1 cup sour cream
  • 1 cup heavy cream
  • 1/2 tsp lemon juice


  1. In a medium bowl toss the strawberry slices with the maple syrup and vodka.  Stir until well coated.  Let stand for 1 hour, stirring occasionally.
  2. Dump the strawberry and syrup mixture, sour cream, heavy cream and lemon juice into a blender.  Blend, pulsing until well combined but still with a few strawberry chunks.
  3. Refrigerate the mixture overnight.
  4. Freeze in an ice cream maker, according to manufacturer instructions.

Makes a little over a quart of ice cream.

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