Strawberry Sour Cream Ice Cream
The Perfect Scoop
Makes 1 1/2 quarts

1 pound fresh strawberries, rinsed and hulled
3/4 cup sugar
1 tbsp. vodka or kirsch
1 cup sour cream
1 cup heavy cream
1/2 tsp. freshly squeezed lemon juice

Slice the strawberries and toss them in a bowl with the sugar and vodka or kirsch, stirring until the sugar begins to dissolve.  Cover and let stand at room temperature for 1 hour, stirring every so often.

Pulse the strawberries and their liquid with the sour cream, heavy cream, and lemon juice in a blender or food processor until almost smooth but still slightly chunky.

Refrigerate 1 hour, then freeze in your ice cream maker according to the manufacturer’s instructions.