As I child I, was absolutely disgusted that my parents would put sour cream on top of strawberries. Disgusted. And yet, tastes change and now I think it is an awesome combination.
When I was looking through what I have started referring to as "the big baking book", Baking, From My Home to Yours, I saw a recipe for blueberry sour cream ice-cream. Now, I am not a huge blueberry fan. Fresh, I love them. Cooked or puree, not my cup of tea. But....I am sure you can see where I am going here....I thought to myself this would be awesome with strawberries.
My Dad wasn't sure if there would be any good Ontario strawberries at the market this week - but happily there still were and even more happily he sprung for a flat and gave me two pints.
The flavour of this ice-cream is very fresh, and I think the tang from the sour cream and a lemon juice is a nice contrast to the sweetness. However, I found this ice-cream a little more icy and less creamy than some of the others I made. I think if I made it again I will use 35% cream.
Strawberry Sour Cream Ice-Cream
500g hulled strawberries, about 4 cups
juice from 1/2 a lemon
1 cup sour cream
1/2 heavy cream (I used 18%)
2/3 - 1 cup sugar
1. Add all ingredients, except sugar, to the blender and puree. Add about 1/3 a cup cup of the sugar and blend. Taste the mixture. Depending on the sweetness of the strawberries, you may need to add another 1/3-2/3 cups of sugar.
2. Freeze in your ice-cream maker according to directions.
If you have left over strawberries, you can always have french toast with strawberries.
On one last note, this weekend it was the birthday of my friend Molly who likes lemons and has the same shoe size as me. I made the lemon yogurt cake for her, doubling the recipe and baking it in a bundt pan. The baking time was pretty much the same.
Photo taken by Paul.