It’s not too early for ice cream, right?
One of my BFFs tweeted me about the new Dairy Queen confetti cake blizzard a few weeks back and I haven’t been able to stop thinking about ice cream since then.
Weirdly enough, I’ve been craving fruity ice cream – and if you know me at all, you know that I am strictly pistachio or Ben & Jerry’s Chubby Hubby when it comes to ice cream. But yeah, lately I’ve been craving the fruity ice creams. Especially strawberry. Especially with an tart base like this one.
I don’t know why sour cream and strawberries work so well together in ice cream but they do. I didn’t even tell my kids that I made this ice cream because I had no intention of sharing. It’s probably my favorite ice cream I’ve ever made.
And btw, sorry for the lack of recipe card on this post! The plug-in I use is having issues so things are going to look a bit weird for awhile. The print and save options should be back soon.
Strawberry Sour Cream Ice Cream
from: Katie at the Kitchen Door
1 cup sugar
9 egg yolks
1 cup heavy cream
1/2 cup milk
1 1/2 cup sour cream
2 teaspoon vanilla extract
1 pound fresh strawberries, hulled and diced into 1/4 inch pieces
3 tablespoons brown sugar
In a large heat-proof bowl, whisk together egg yolks and 1/2 c. of sugar until smooth. Set aside.
In a medium sized saucepan, whisk together remaining 1/2 c. sugar, the heavy cream, and the milk. Heat over medium low heat, whisking all the while, until the mixture just reaches a simmer. Remove from the heat.
Slowly pour about 1 cup of the hot cream into the eggs in a thin stream, whisking the eggs vigorously as you do so to keep them from scrambling. Pour yolk mixture back into saucepan with rest of cream, still whisking. Heat the custard over low heat, whisking constantly, until the mixture thickens enough to coat the back of a spoon. This will take 7-10 minutes. After it begins to thicken, it will continue to thicken fairly quickly, so remove from heat about 30 seconds to 1 minute after it starts to thicken.
Strain custard through a sieve into a large, clean bowl, pushing through sieve with a spatula. Allow to cool for about 5 minutes, then whisk in sour cream, vanilla extract, and salt, whisking until smooth. Cover custard tightly with plastic wrap and refrigerate for at least 3 hours, or overnight.
About 1 hour prior to churning the ice cream, prepare the strawberries: Place the chopped strawberries and the brown sugar in a large frying pan and stir. Let sit for 15 minutes to allow the strawberry juices to release. Heat over medium-low heat, stirring, and cook for 10-15 minutes, until berries are soft, and juices have evaporated enough to become syrupy. Remove from heat and stir in brandy. Transfer berries and syrup to a bowl and freeze for 20-30 minutes, until chilled but not frozen.
Churn the ice cream in an ice cream maker according to directions. When the ice cream has reached a soft serve consistency, turn off the machine and fold in the chilled strawberry mixture so that there are streaks of berries. Freeze to further solidify.