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David Lebovitz strawberry ice cream
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Strawberry-Sour Cream Ice Cream (David Lebovitz, The Perfect Scoop. Makes about 1.2 litres of perfect tasting ice cream) | |
450 gram | fresh strawberries, rinsed and hulled |
150 gram | sugar |
1 tablespoon | vodka |
kirsch, alternative | |
240 gram | sour cream, (almost a whole package of gräddfil) |
250 ml | heavy cream |
1/2 teaspoon | 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 for 1 hour, then freeze in your ice cream maker according to the manufacturer’s instructions.
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