So, I have just done a transatlantic move. Sadly, this meant saying goodbye to my beloved Kitchenaid mixer. I thought I would be without a mixer for quite awhile, but my guy's mom kindly gave me hers! I was only without a mixer for a week but as soon as I got it, I couldn't wait to get back to doing what I love. My guy happens to be a HUGE fan of ice cream. So, we treated ourselves to the Kitchenaid ice cream attachment and as soon as it was frozen, I made my first batch of homemade ice cream.
I have to say, that I was dubious about homemade ice cream. Could it really be better than Ben & Jerry's? Why try to improve on something already so good? I am happy to say that my doubts were unfounded. Homemade ice cream is seriously amazing. It is creamier and the flavour is more intense than any store-bought version. I highly recommend investing in an ice cream machine-it opens up a whole new ice cream world!!
So, my guy's first ice cream request was strawberry. I decided to try a David Lebovitz recipe, since I've heard such good things about his book, The Perfect Scoop. After making this recipe, I bought the book immediately! It is the creamiest, strawberriest ice cream I have ever had! You can't taste the sour cream at all-it just adds an extra creaminess to it.
Strawberry Ice Cream
1 lb. (450g) fresh strawberries, rinsed and hulled
3/4 cup sugar
1 Tbsp vidka
1 cup sour cream
1 cup heavy cream
1 tsp freshly squeezed lemon juice
Slice the strawberries and toss them in a bowl with the sugar and wodka. Stir until the sugar begins to dissolve. Cover and let stand at room temperature for 1 hr, stirring occasionally.
Pulse the strawberries and their liquid with the sour cream, heavy cream, and lemon juice in a blender until almost smooth. It should still be somewhat chunky.
Refrigerate for 1 hr, then freeze in your ice cream maker according to the manufacturer's instructions.
Recipe adapted from The Perfect Scoop by David Lebovitz