Summer just screams for homemade ice cream. Since buying our new ice cream maker, we have been taking full advantage of making our own ice cream. There is something homemade ice cream that makes it taste so much better than store bought.
In the perpetual struggle to not waste any fruit or veggies, I have been trying my best to use up items out of our refrigerator. Last week I had some strawberries that were headed past their prime. Instead of throwing them out, I cut the berries up for this ice cream. I am sure I could have found a healthier alternative, but oh well. It is summer after all.
The ice cream is refreshing: it is sweet and tart all at the same time. We couldn’t leave well enough alone so we decided to sandwich a scoop of the already fabulous ice cream between two sugar cookies and it was a match made in heaven. I think it is my new favorite variety of ice cream sandwiches. As a plus it was a gluten free ice cream sandwich that Tyler could enjoy.
Strawberry Sour Cream Ice Cream
1 pound fresh strawberries, rinsed and hulled
3/4 cup granulated sugar
1 cup sour cream
1 cup heavy cream
1/2 teaspoon freshly squeezed lemon juice
Slice the strawberries and toss them in a medium bowl with the sugar. Let stand at room temperature for 1 hour, stirring occasionally.
After the strawberries have sat and the juices begin to come out 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.
Refrigerate mixture for at least one hour. Freeze in your ice cream maker according to the manufacturer’s instructions.
Adapted from Two Peas and their Pod.