Strawberry Ice Cream

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, 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

Slice the strawberries and mix with the sugar and kirsch, then let

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.

Then freeze.

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 😉


28 thoughts on “Strawberry Ice Cream

    • True, but we have had soooo many strawberries this year, I needed a change! (I’m all strawberried out now – which is how it’s meant to be!) 😉

  1. Your photography makes this irresistible. (Thought of you when I had a chance to try a Summer Corn Milkshake several days ago at a local restaurant, made from local ingredients. Remarkably good.)

  2. Looking so mouthwatering! Did you know that if you mix your ice cream in a blender with a Champaign, you’ll get yourself a deliciously cold and liqueury drink.;) I usually use a peach ice cream, but strawberry one will do the magic I am sure!

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