Strawberry-Sour Cream Ice Cream
How to Make It
Step 1
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.
Step 2
2
Nest pan in a bowl of ice water and stir often until cold, 5 to 10 minutes. Remove pan from ice water.
Step 3
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).
Step 4
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.
Step 5
5
Spoon out and serve softly frozen or, to scoop, freeze airtight about 3 hours; store airtight in the freezer up to 1 week.
Step 6
6
Nutritional analysis per 1/2 cup.
Ingredients
2 1/2 cups strawberries, rinsed
1 cup sugar
1 cup sour cream
1 1/2 cups half-and-half (light cream)
2 teaspoons vanilla
1/4 teaspoon almond extract
Directions
Step 1
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.
Step 2
2
Nest pan in a bowl of ice water and stir often until cold, 5 to 10 minutes. Remove pan from ice water.
Step 3
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).
Step 4
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.
Step 5
5
Spoon out and serve softly frozen or, to scoop, freeze airtight about 3 hours; store airtight in the freezer up to 1 week.
Step 6
6
Nutritional analysis per 1/2 cup.
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