Email to Cat      

Strawberry-Sour Cream Ice Cream

Source of Recipe


Sunset, May 2001






List of Ingredients



• 2-1/2 cups strawberries, rinsed
  
• 1 cup sugar
  
• 1 cup sour cream
  
• 1-1/2 cups half-and-half (light cream)
  
• 2 tsp vanilla
  
• 1/4 tsp almond extract
  






Instructions



1. Hull strawberries and place in a 3- to 4-quart pan. Coarsely mash with a potato masher. Add 1/2 cup sugar and stir occasionally over medium-high heat until mixture begins to bubble, 2 to 3 minutes. Nest pan in a bowl of ice water and stir often until cold, 5 to 10 minutes. Remove pan from ice water.
   
   
2. Add remaining 1/2 cup sugar, sour cream, half-and-half, vanilla and almond extract to berries; stir until blended (mixture will be streaked).
   
   
3. Pour into an ice cream maker (1½-quart or larger capacity). Freeze according to manufacturer's directions until mixture is softly frozen, dasher is hard to turn, or machine stops. Spoon out and serve softly frozen or, to scoop, freeze airtight about 3 hours; store airtight in the freezer for up to 1 week.
   
   Makes about 1 quart.