I wouldn’t say we have an excessive amount of kitchen stuff at our place, ya know, just the real “necessities”. Granted my definition of necessities probably differs from some people’s…but we like to cook! Clearly we need a pasta machine…and a mandoline…and several pizza peels. Recently added to the list of much needed kitchen items was a an ice cream maker. At the early b-day party, the man was gifted one from his mom. And it’s fantastic. And caloric. And fantastically caloric!
The small-fry and the man endeavored to make David Lebovitz’s strawberry-sour cream ice cream, and ho-ly did they succeed. It was absurdly good, and apparently something that a supervised pre-schooler can whip up in no time flat.
And to give credit where credit is due, the man also wrote up these directions.
Strawberry-Sour Cream Ice Cream (Custard Base)
adapted from David Lebovitz’s The Perfect Scoop
1lb strawberries (calls for fresh, used frozen)
3/4 c. sugar
four egg yolks
1 c. sour cream
1 c. heavy cream
1/2 t. fresh lemon juice
Heat 3/4 C sugar with 1 lb. frozen strawberries until sugar is dissolved and berries are warmed through. Cool berry mixture to room temperature.
Whisk 4 egg yolks in bowl. Heat 1 C / 8 oz. whipping cream until it is warm to the touch.
Stream heavy cream into yolks, whisking the entire time, until fully incorporated. Cool cream-yolk mixture in an ice bath to room temperature.
In food processor, pulse berry mixture, cream-yolk mixture, and 1 cup sour cream to desired consistency. I did this until there were small chunks of strawberry. If you want bigger strawberry pieces, you can add them at the end.
Stir in 1 tsp lemon juice. Chill in ice bath in refrigerator for 30-45′.Mix according to ice cream maker directions.
And stuff face we did!