Favourite in July 2011
Sour cream is a staple in every Estonian kitchen, and local strawberries are abundant just now. So it's no wonder that I've resorted to making this excellent ice cream from David Lebovitz excellent Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments whenever a) it's hot and b) I crave ice cream. Always a crowd-pleaser and always delicious. Mind you, only if you use good-tasting strawberries, of course!
Strawberry and sour cream ice cream
(Maasika-hapukoorejäätis)
Yields about 1.2 litres (2 pints)
Slightly adapted from David Lebovitz's recipe
Favourite in July 2008
500 gram fresh strawberries
150 gram sugar
1 Tbsp vodka (keeps the ice cream from hardening too much)
250 g sour cream
250 ml whipping cream
1 tsp freshly squeezed lemon juice
Rinse, dry and hull the strawberries. Slice them and toss them in a bowl with sugar and vodka. Stir, until the sugar dissolves, then let them macerate at room temperature for an hour. Stir every now and then.
Place the strawberries (and ALL the liquid from the bowl) into the blender container, add sour cream, whipping cream and lemon juice. Blend until smooth.
Refrigerate the mixture for 1 hour.
Freeze in your ice cream maker according to the manufacturer’s instructions.
3 comments:
Pille, for too long last night I was patrolling for sour cream ice cream recipes last night (somethign without eggs please!) into which to mix all the cherries I bought. And today your post! I'll have to skip the vodka (for my two little ones) but it's great to know that it helps prevent hardening. I may eat all the cherries out of the bowl, but if I manage some restraint, this is exactly what I'll use them for.
Will there be any strawberry and sour cream ice cream left for us?
So glad you liked the ice cream! I'll bet the sour cream you get in Estonia is fantastic (and the vodka, too!)
Post a Comment