Ingredients for Strawberry Sour Cream Ice Cream
- Strawberries
- Sugar
- 1 cup (240g) sour cream
- 1 cup (240ml) half-and-half
- 1/4 teaspoon almond extract
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How to Make Strawberry Sour Cream Ice Cream
- Hull 2 pounds of fresh strawberries and place them in a 3-4 quart saucepan.
- Coarsely mash the strawberries using a potato masher.
- Add 1/2 cup (100g) granulated sugar and stir occasionally over medium-high heat until the mixture begins to bubble (about 2-3 minutes).
- Nest the saucepan in a bowl filled with ice water and stir frequently until the mixture cools completely (5-10 minutes).
- Remove the saucepan from the ice water.
- Add the remaining 1/2 cup (100g) granulated sugar, 1 cup (240g) sour cream, 1 cup (240ml) half-and-half, 1 teaspoon vanilla extract, and 1/4 teaspoon almond extract to the strawberries.
- Stir until all ingredients are thoroughly combined.
- Pour the mixture into your ice cream maker and churn according to the manufacturer's instructions until the ice cream is softly frozen and the dasher is difficult to turn or the machine stops automatically.
- For a scoopable consistency, transfer the softly frozen ice cream to an airtight container and freeze for an additional 3 hours.
- Serve immediately or store in an airtight container in the freezer for up to 1 week.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
87g
Fat
27g
Carbs
8g
