Strawberry Sour Ice Cream {splurge}

I went for a jog the other morning and as I opened the door leading to outside, the very first thing I noticed was the palpable screech of a crow. That one then turned into two, and then into three of them.  They were perched atop the apartment building next to mine, just going at it- as if they were waiting there for someone to bother. I immediately became annoyed—why couldn’t my day start with the chirp of a bluebird? Something that would remind me of this.

Instead, I got this.

strawberry sour ice cream ingredients

So, I grudgingly went in their opposite direction and was then left needing to make the all-important decision of which Pandora station I was now in the mood for.

strawberries macerated

Naturally, I chose The Counting Crows and this was the first song that came on.

strawberry sour ice cream

It was that simple. It was the perfect jogging/happy/fun/brings-a-smile song AND there’s mention of strawberry ice cream.

Welcome to my brain.

Recipe courtesy of :The Perfect Scoop by David Lebovitz

INGREDIENTS: (makes about 1 1/4 quarts)

  • 1 pound fresh strawberries, rinsed and hulled
  • 3/4 cup sugar
  • 1 tablespoon vodka or kirsch (I used DIY vanilla extract = vanilla beans + vodka)
  • 1 cup sour cream
  • 1 cup heavy cream
  • 1/2 teaspoon freshly squeezed lemon juice

-In a bowl, mix the strawberries, sugar and vodka.
-Let sit for 1 hour at room temperature, stirring periodically.
-Add the strawberries and their juices, along with the sour cream, heavy cream and lemon juice to a blender, pulse until combined, but still slightly chunky.
-Chill mixture in the fridge, 1 hour, and then freeze according to your ice cream maker’s instructions. Store in freezer.