Strawberry Sour Cream Ice Cream
Source of Recipe
Sunset, MAY 2001
Recipe Introduction
The kids really liked this one.
I used light sour cream; used 3/4 cup whole milk and 3/4 cup whipping cream in place of the half and half; used a little less almond extract since I think it's strong; and blended the ice cream mixture just a bit with my stick blender to cut up any big chunks of strawberry.
List of Ingredients
2 1/2 cups fresh strawberries -- rinsed
1 cup sugar-divided
1 cup sour cream
1 1/2 cups half and half
2 teaspoons vanilla extract
1/4 teaspoon almond extractRecipe
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.
2. Nest pan in a bowl of ice water and stir often until cold, 5 to 10 minutes. Remove pan from ice water.
3. Add remaining 1/2 cup sugar, sour cream, half-and-half, vanilla, and almond extract to berries; stir until blended (mixture will be streaked).
4. Pour into an ice cream maker (1 1/2-qt. or larger capacity). Freeze according to manufacturer's directions until mixture is softly frozen, dasher is hard to turn, or machine stops.
5. Spoon out and serve softly frozen or, to scoop, freeze airtight about 3 hours; store airtight in the freezer up to 1 week.
Nutritional analysis per 1/2 cup.
Yield: Makes about 1 quart
NUTRITION PER SERVING
CALORIES 235(42% from fat); FAT 11g (sat 7g); PROTEIN 2.5g; CHOLESTEROL 29mg; SODIUM 34mg; FIBER 1.2g; CARBOHYDRATE 32g
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