Strawberry Ice Cream
My friend Jess loaned the ice cream attachment for a Kitchen Aid mixer to me so I could try before I buy. I'd intended to make mint chip ice cream, because I had a huge bouquet of freshly harvested mint. But I used it to make jalapeno mint jelly (where's that blog entry?), and was thusly mintless. Go ahead, call me out on that, as there's clearly a sprig in the photo. While not technically mintless, I didn't have enough to make mint chip ice cream, with mint being the star, not the garnish.
Gary came home with 3 pounds of strawberries on top of the pound I'd already purchased. Didn't take long to figure out my next step. Off to the interwebthingie I went, looking for recipes.
Sour cream may sound like an odd ingredient for ice cream, but it does two things here: it balances the sweetness and it adds incredible richness. Everybody knows that heavy cream alone wouldn't be rich enough! A touch of kirsch (I do seem to have a well-stocked liquor cabinet!) adds subtle flavor, and also its alcohol keeps the ice cream from freezing too hard.
A while back I had the pleasure of taking a cooking class that David Lebovitz taught at Central Market. The man knows what he's doing. This stuff is GOOD.
Strawberry Sour Cream Ice Cream, The Perfect Scoop, by David Lebovitz