Brilliant pink fresh strawberry ice cream is a classic flavor and, along with chocolate and vanilla, is an American favorite. I’m a big fan of any kind of berries served with tangy sour cream, but I think strawberries are the most delicious, especially when frozen into a soft, rosy red scoop of ice cream. Macerating the strawberries beforehand magically transforms even so-so berries into fruits that are brilliantly red. Try to eat this ice cream soon after it’s been churned.
Recipe information
Yield
makes about 1 1/4 quarts (1 1/4 liters)
Ingredients
Preparation
Step 1
Slice the strawberries and toss them in a bowl with the sugar and vodka or kirsch, stirring until the sugar begins to dissolve. Cover and let stand at room temperature for 1 hour, stirring every so often.
Step 2
Pulse the strawberries and their liquid with the sour cream, heavy cream, and lemon juice in a blender or food processor until almost smooth but still slightly chunky.
Step 3
Refrigerate for 1 hour, then freeze in your ice cream maker according to the manufacturer’s instructions.
