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Strawberry Sour Cream Ice Cream

March 10, 2013

Winter in Florida is everything ‘strawberry’.  Seems that lately there is either a festival, parade, fresh market, two for the price of one sale and/or best of all, the treats from the gardens.  I have been making a batch of different strawberry ice cream every week and I think I have settled on this particular combination.  But ‘all’ of them were fabulous.


Strawberry Sour Cream Ice Cream


  • 1 lb. Fresh Strawberries, rinsed and hulled
  • 1/4 C. Sugar
  • 1 T.  Cassis *
  • 1 C. Sour Cream
  • 1 C. Heavy Cream
  • 1/2 t. Fresh Lemon Juice
  • Strawberry Marzipan(for garnish; optional)

* May use Vodka or Kirsch


  1. Slice strawberries and toss with the sugar and Cassis, stir until sugar begins to dissolve; cover and let stand at room temperature for one hour (stir a few times)
  2. Pulse strawberries in the liquid with the sour cream, heavy cream and lemon juice in a blender until almost smooth but slightly chunky
  3. Refrigerate for 1 hour; freeze in your ice cream maker according to instructions by manufacturer
  4. For best results eat soon after it is churned
  5. Strawberry Marzipan (for garnish)
  6. Served with Almond Macaroons

P1170674 P1170679


Yield: 1 Quart

Recipe from “The Perfect Scoop”

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