I’ve never been a fan of strawberry ice cream because I’ve only ever tried cheap, supermarket strawberry ice cream. My best friend loves strawberry ice cream though (and doesn’t like chocolate, in any form!), so in her honour I decided to make some proper strawberry ice cream. I have been MISSING OUT, strawberry ice cream made with actual strawberries is incredible, especially when made with sour cream! I am a big sour cream fan, especially when in ice cream. I recently acquired, after months of hankering for it, David Lebovitz’s The Perfect Scoop. My oh my, I am about to gain approximately ten stone in the next few months, it is a fantastic, delicious, decandent book. I highly recommend you go and buy it, immediately. This recipe is from that book and is a recipe well worth keeping up your sleeve for emergencies. Nothing solves an emergency like good strawberry ice cream! I served this ice cream with the Cherry & Strawberry Crostata, a winning combination. Ingredients:
- 450 g fresh strawberries, rinsed and hulled
- 0.25 cup of stevia/sugar
- 1 tbsp of sloe gin (or vodka or kirsch)
- 240 g of sour cream
- 250 ml of double cream
- 0.5 tsp of lemon juice
- Slice the strawberries up and place them in a bowl, add the stevia/sugar and the alcohol of your choosing. Stir well and then cling-film, leave for an hour at room temperature. Stir occasionally.
- Place the strawberries (and any liquid in the bowl) in a blender and blitz.
- Add the creams and lemon juice to the blender and blitz until combined and only slightly chunky.
- Pour the mixture into a jug and refrigerate for at least an hour.
- Pour into an ice cream maker, as per its instructions, to churn. If you don’t have an ice cream maker then follow these tips, courtesy of David Lebovitz.