I have to admit that I’m not really thinking about ice cream right now. I’m a weeeee bit preoccupied with the humongous hurricane barreling this direction, threatening the integrity of our windows and our available electricity. New York City voluntarily shut down the public transportation at noon today, which at this point means you best be at, or near, your final destination by now. Despite the impending doom (which will likely veer away at the last second and deem our concern completely unnecessary), I do need to tell you about this ice cream; I’ve been sitting on it for a week.
My brother texted me last Saturday and told me to make this ice cream. So I did. And it is delicious. Easy as that.
This is another simple recipe from David Lebovitz. It requires no cooking; just a bowl, a blender and an ice cream maker. First, you macerate the perfect summer berries with sugar and vodka, which not only helps the maceration, but also softens the ice cream in the end. Then you blend them with heavy cream and sour cream and lemon. The sour cream and lemon juice add a lovely tang. And then you freeze. Simple.
The final product is like eating strawberry clouds. It’s really simple, but really good, and a nice way to eat the last of the summer berries. Now if you’ll excuse me, I have an emergency bag to pack and a cat to stuff into her carrier. Enjoy your ice cream!
Strawberry Sour Cream Ice Cream
From David Lebovitz’ The Perfect Scoop.
1 lb strawberries, hulled and sliced
3/4 c sugar
1 T vodka
1 c sour cream
1 c heavy cream
1 t lemon juice
- In a medium bowl, toss the strawberries, sugar and vodka. Let sit 1 hour at room temperature, stirring sporadically
- Add the strawberries and their juices, along with the sour cream, heavy cream and lemon juice to the blender, pulse until combined, but still slightly chunky
- Chill mixture in the fridge, 1 hour, and then freeze according to your ice cream maker’s instructions