Strawberry Sour Cream Ice Cream
  • 1 pound fresh strawberries, rinsed and hulled
  • ¾ cup granulated sugar
  • 1 tablespoon vodka or kirsch (optional)
  • 1 cup sour cream
  • 1 cup heavy cream
  • ½ teaspoon freshly squeezed lemon juice
  1. Slice the strawberries and toss them in a medium bowl with the sugar and vodka or kirsch, if using. Stir until the sugar begins to dissolve and all of the strawberries are coated. Let stand at room temperature for 1 hour, stirring occasionally.
  2. Pulse the strawberries and their liquid with the sour cream, heavy cream, and lemon juice in a blender or food processor until almost smooth, but still slightly chunky.
  3. Refrigerate mixture for at least one hour or until thoroughly chilled. Freeze in your ice cream maker according to the manufacturer’s instructions. David recommends eating this when freshly churned and I agree. If you want it to be a little harder, freeze as long as you'd like, just let it sit at room temperature for a few minutes before scooping.
Recipe by The Baker Chick at