I adore strawberries, but most of them seem to disappear before they can be processed into anything… 😉
It has been too hot to bake in any case, but the perfect weather for ice cream. My ice cream inspiration comes, more often than not, from David Lebovitz. I love his book “The Perfect Scoop“, which is jam-packed with ice-cream, sorbet and granita recipes. I also enjoy reading his warm and entertaining blog davidlebovitz.com, describing his life in Paris. This is one of his excellent recipes, with slight quantity changes.
Strawberry Sour Cream Ice Cream
- 400g hulled strawberries
- 140g sugar
- 1 tbsp kirsch
- 150g sour cream
- 275ml cream
- a squeeze of lemon juice
stand at room temperature for an hour. In a blender briefly
mix strawberries, lemon juice, cream and sour cream, leaving a
few chunks. Chill and then mix in an ice cream maker.
Don’t forget to remove it from the freezer about 15 minutes before
serving, so you can form nice rounded scoops!
Delicious on its own – even better served with strawberries 😉