Strawberry Sour Cream Ice Cream

I know you've thought about it.

Toyed with the idea of buying an ice cream maker.

Wondered if it would be a good investment.
Do you really need another gadget in your kitchen?

Yes, my friends.
I'll say yes again.
This is reason enough to get yourself one.

By far the best ice cream I have made to date. Better than the double chocolate chip ice cream I shared with you recently. I don't know how to tell you how good this strawberry-madness-in-a-bowl is. It's sweet without being overly sweet, creamy, dreamy, with the right amount of sour cream that you'd never guess that was a main ingredient.

There are no eggs so you don't have to worry about making a custard base. You'll start by washing and hulling the strawberries and showering them in sugar, as you saw in the pictures above. Once you've blended everything together the bowl will go in the fridge for a while to get nice and cold before churning. You can eat it right after it's churned. The ice cream will be ridiculously soft and velvety, like soft serve. Or you could freeze it for a firmer consistency. I like it either way.

Does summer have to end?

Source: Two Peas & Their Pod
Makes 1 1/4 quarts ice cream
 
1 pound fresh strawberries, rinsed and hulled
3/4 cup granulated sugar
1 tablespoon vodka or kirsch (omitted)
1 cup sour cream
1 cup heavy cream
1/2 teaspoon freshly squeezed lemon juice

Slice the strawberries and toss them in a medium bowl with the sugar and vodka or kirsch, if using. I left the alcohol out. Stir until the sugar begins to dissolve and all of the strawberries are coated. Let stand at room temperature for 1 hour, stirring occasionally.

Pulse the strawberries and their liquid with the sour cream, heavy cream, and lemon juice in a blender or food processor until almost smooth, but still slightly chunky.

Refrigerate mixture for at least one hour. Freeze in your ice cream maker according to the manufacturer’s instructions.


I know. I'll make pumpkin ice cream in the Fall. :)

What's your favorite ice cream?

Double Chocolate Chip Ice Cream

I've made a couple of ice cream recipes since getting my fantabulous ice cream maker. So far I've made strawberry sour cream, chocolate with crushed up Oreo's, fresh mint, and now double chocolate chip.

Where are the pictures of the rest, you wonder... I didn't take any. :( Ice cream excites me. I forget to do things. Like take.a.picture of it before it's gone. Considering there's only two of us, the ice cream does last a few days before it's gone. Fail.

But wait! I do have a not so wonderful picture of the strawberry sour cream in the bowl I used to freeze it.

This is one of my mixing bowls. I bought a freezer safe container after this bowl proved to be an issue in our ridiculously small chest freezer. The container lasted about a week in there and then I discovered a huge crack along the bottom. Yay.

Anywho, yes, I do have pictures of my newest ice cream concoction!

Let me tell you, this is good stuff on a hot day. Like the hot days that we've all been having this week. How high has it reached in your area? We were 100 the other day. I feel like I'm back in Miami.

Source: Amanda's Cooking

14 oz can sweetened condensed milk
1/3 cup unsweetened cocoa powder
2 ounces bittersweet chocolate
2 cups heavy whipping cream
1 cup light cream
1 tablespoon vanilla extract
1/2 teaspoon almond extract
4 oz bittersweet chocolate

Place the condensed milk into a medium saucepan. Measure then sift the cocoa into the condensed milk. Whisk the two ingredients together and cook over low heat, stirring constantly, until smooth and slightly thickened, about ten minutes. Remove from heat. Immediately break the 2 ounces of bittersweet chocolate into pieces and whisk into the hot milk mixture until melted and smooth. Set aside to cool slightly.

In a large measuring cup, gently mix together the creams and the extracts. Take the chill off by putting mixture into the microwave for up to one minute.

Using a slow and steady motion, drizzle the cream mixture into the chocolate mixture. Whisk the mixtures together as you are drizzling. Be sure to loosen any mixture from the edges and corners of the pan using a rubber spatula or wooden spoon. Whisk until smooth. Pour through a sieve into a clean bowl, discard any bits left in the sieve.

Cover the mixture with plastic wrap and refrigerate until cold. Process the cold mixture in your ice cream maker according to manufacturer's directions.

To add the chocolate stracciatella, right before the end of the churning process, melt the 4 ounces of bittersweet chocolate in the microwave at half power. Drizzle the melted chocolate onto the almost churned ice cream, being careful not to drizzle onto the paddle.

If you have a manual ice cream maker, empty the churned ice cream into the container you intend to keep in the freezer. Drizzle some of the melted chocolate onto the ice cream and fold in using a rubber spatula. Repeat drizzling, folding, drizzling, and folding until all the chocolate has been incorporated. You can break up larger pieces using the end of the spatula. The chocolate will harden once it hits the ice cream, creating homemade chocolate chips and chunks. Freeze until hard and ready to scoop.


Eat up!