This is my current favorite recipe for strawberry ice cream. It is based on Jeni Bauer’s Roasted Strawberry and Buttermilk Ice Cream recipe in Jeni’s Splendid Ice Creams at Home
Here are the changes I have made to the original recipe:
- Reduced the total amount of sugar by 1/3 cup from 1 cup to 2/3 cup.
- Replaced the 1/4 cup buttermilk and 1/4 cup heavy cream with 1/2 cup sour cream.
- Increased the amount of Strawberry puree added to 3/4 cup up from 1/2 cup.
- Added 1/2 teaspoon of vanilla extract.
The resulting ice cream, I am happy to say, retains that great texture of Jeni’s, even after freezer hardened. The reduction in sugar is compensated for by the additional puree; less sweet, more strawberry flavor. The sour cream plays a similar role to the buttermilk in the original recipe, offsetting yet highlighting, the strawberries. Of course there isn’t any tang from the missing buttermilk and it isn’t at all sour from the sour cream. I am very pleased with it and I think you will be too.
One of the nice things about this recipe is that you end up with left over strawberry puree. It is fantastic spooned onto the ice cream when served or added to milkshakes. Strawberry sour cream ice cream makes one fantastic milkshake!
- 1 quart strawberries, hulled and sliced ½ inch thick
- ⅓ cup sugar
- 3 tablespoons lemon juice
- 11/2 cups whole milk
- 2 tablespoons corn starch
- 2 ounces (4 tablespoons) cream cheese
- ⅛ teaspoon fine sea salt
- 1 cup heavy cream
- ⅓ cup sugar
- 2 tablespoons light corn syrup
- ½ cup sour cream
- ½ teaspoon of vanilla extract
- Ice Bath
- Preheat oven to 375 F.
- Combine the strawberries with ⅓ cup sugar in an 8 inch square baking dish.
- Roast for 10 minutes or until just soft.
- Puree the berries in a blender with lemon juice.
- Measure out ¾ cup of the puree and add it back to the blender. Refrigerate the rest for another use.
- Add the cream cheese and sour cream to the strawberry puree in the blender and blend until smooth.
- Combine 2 tablespoons milk with the 2 tablespoons of corn starch in a small bowl. Mix together well.
- Pre-chill the container you will storing the finished ice cream in, in your freezer.
- Combine the remaining milk, cream, sugar and corn syrup in a heavy bottom, 3.5 to 4 quart saucepan.
- Bring mixture to a rolling boil for 4 minutes, stirring with a heat-proof spatula.
- Reduce the heat, remix the cornstarch slurry and add it to the saucepan. Cook until thickened, about 1 minute.
- With the blender on a low setting pour in the milk mixture though the lid hole, add the vanilla extract, and blend until combined, about 15 seconds.
- Pour the mixture into a one gallon Ziploc bag, seal and submerge into the ice bath. Let stand for about 30 minutes until the mixture is cold.
- Freeze in your ice cream maker as per manufacturers instructions. It should take about 20 – 30 minutes.
- Store in a freezer ready container. Lay down a sheet of parchment paper or cling-wrap right against the surface of the ice cream before closing the container. Store in the coldest part of your freezer for 4 hours before serving.