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RECIPE: STRAWBERRY SOUR CREAM ICE CREAM

Recipe: Strawberry Sour Cream Ice Cream


Rated 4.0 stars by 1 users

Using sour cream and fresh cream in this recipe makes a thick, rich, smooth dessert. If your strawberries are really sweet, try it without added sugar.


20 minutes

120 minutes

4



INGREDIENTS AND EQUIPMENT AVAILABLE AT CULTURES FOR HEALTH

Sour Cream Starter Culture

Other Sour Cream Starter Culture

Sour Cream Starter Culture

$12.99

Make delicious, fresh-tasting sour cream right on your countertop, as easily as heating up cream. This direct-set culture works with any schedule (and it makes buttermilk, too!).






 

INGREDIENTS:

  • 1 Lbs. fresh strawberries, rinsed and hulled
  • 3/4 cup sugar, if desired
  • 1 cup sour cream
  • 1 cup fresh cream
  • 1/2 tsp. freshly squeezed lemon juice

INSTRUCTIONS:

  1. Slice strawberries and toss them with sugar. Let sit at room temperature until the sugar has dissolved into the strawberry juices, about an hour.
  2. Pulse the strawberries in their juices with the sour cream, fresh cream, and lemon juice in a blender until they are smooth, with little chunks of strawberry.
  3. Refrigerate mixture at least one hour, covered.
  4. Pour the mixture into your crank freezer or electric ice-cream maker and follow the manufacturer’s directions.
  5. Pack ice cream into a quart-size lidded container. Place the in the freezer until fully set, about 5 to 6 hours, or overnight.