Strawberry Sour Cream Ice Cream

If you love strawberry ice cream, you have to make Strawberry Sour Cream Ice Cream! The sour cream adds the perfect tartness to the sweet treat.

If you love strawberry ice cream, try Strawberry Cheesecake Ice Cream!

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.

Ingredients

• Sugar
• Egg yolks – using yolks creates a really thick and creamy custard. It’s my preferred way to make homemade ice cream.
• Heavy cream
• Milk
• Sour cream – this doesn’t make the ice cream taste like sour cream. It just adds the perfect tang to counteract all the sweetness we’re adding.
• Vanilla
• Salt – just a tiny bit to bring out all the other flavors.
• Strawberries
• Brown sugar – the strawberries are going to get cooked in brown sugar so that they release all their juices.

How To Make Strawberry Sour Cream Ice Cream

• Prep. Whisk together egg yolks and ½ cup of sugar.
• Heat. Heat ½ cup sugar, heavy cream, and milk over medium low heat, whisking, until the mixture just reaches a simmer.
• Temper eggs. Slowly pour about 1 cup of the hot cream into the eggs in a thin stream, whisking the eggs vigorously.
• Combine. 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.
• Strain. Strain custard through a sieve into a large bowl.
• Cool. Allow to cool for about 5 minutes.
• Add. Whisk in sour cream, vanilla extract, and salt.
• Chill. Cover custard tightly with plastic wrap and refrigerate for at least 3 hours, or overnight.
• Prepare strawberries. About 1 hour prior to churning the ice cream, place chopped strawberries and the brown sugar in a large 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. Transfer berries and syrup to a bowl and freeze for 20-30 minutes, until chilled but not frozen.
• Churn. Churn the ice cream in an ice cream maker according to directions.
• Add. 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.

More Strawberry Recipes

• Strawberry Lemonade Cupcakes
• Homemade Strawberry Milk
• Chocolate-Covered Strawberry Pie
• Strawberry, Blueberry, Peach Cobbler
• Strawberry Chocolate Chip Muffins
• Strawberry Cheesecake Poke Cake
• Strawberry Pretzel Salad

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