Yields Makes about 1 quart

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.

Strawberry-Sour Cream Ice Cream