We get milk from a local farm, and lately it’s been very rich, so I’ve been skimming the cream. Ice cream in November? Why not, especially if there’s a pound of strawberries from the yard in the freezer? So yesterday, I read my ice cream bible, David Lebovitz’s The Perfect Scoop, and found a few recipes I could work with. After consulting my ice cream sensei, I reworked Lebovitz as follows:
Swirled strawberry & sour cream ice cream
- 1 lb frozen strawberries
- 1/2 c + 3 tbsp sugar
- 5 egg yolks
- 2 c cream
- dash of salt
- 1 c sour cream
Thaw strawberries and drain any liquid into a small saucepan. Smash the berries and transfer about half to the saucepan. Add 3 tbsp sugar. Bring to a boil, then simmer for 30 minutes, stirring as needed, until reduced and thickened. Chill in the refrigerator.
Make a custard with the eggs, cream, salt, and 1/2 c sugar. (See Lebovitz’s directions, from the aforementioned book or his weblog, if you need to.) Add the remaining strawberries and cool in an ice bath. Once cooled, the sour cream, mix well, and chill until thickened.
Churn the ice cream until it sets up. Return to the freezer, and move the strawberry sauce there as well. Stir both occasionally until they are almost hard, then fold the sauce into the ice cream and let it set up. (Don’t stir it too much!)
Madelyn said this was better than chocolate. Now that’s a compliment!