Strawberry Sour Cream Ice Cream {Egg Free}

May 6, 2014 § 18 Comments

Strawberry Sour Cream Ice Cream

Scorching sun these days doesn’t seem to show any mercy on us and it is just the beginning and temperature has already started touching 43 degree C here. But it is quite natural for us. In fact both mind and body are kind of getting prepared for the intense hot days which are about to come. How interesting it is, no? That is the beauty of nature, gradually all your surroundings seem to be so adaptable, however hostile the condition be. And it is not just nature, I have observed this phenomenon of adaptability along various different walks of life. Be it work, or be it your friends or family. A pain from a long observed hardship which never seems to end suddenly start diminishing. But is that really the truth? Is the pain really starts to go off? May be yes or may be not. But whatever it is, the endurance to bear the pain definitely sees an uptick. And that is what matters the most. You become all the more stronger and better prepared for even harder situation to come. And I believe the same phenomenon can very easily be applied to the weather condition and how body adapts to suit itself.

Strawberry Sour Cream Ice Cream Strawberry Sour Cream Ice Cream Strawberry Sour Cream Ice Cream Strawberry Sour Cream Ice Cream Strawberry Sour Cream Ice Cream

I am leaving you all here with this thought {hoping, at least some of my gibberish would have made sense to you} and a delightful yet easy Strawberry sour cream ice cream recipe adapted from David Lebovitz’s The Perfect Scoop. It’s a wonderful concoction of very berry strawberries and the tangy sour cream, which suite themselves so well. Try it!

Strawberry Sour Cream Ice Cream

Ingredients

450 gm fresh/frozen strawberries {thawed if frozen}
250 gm sour cream
250 ml low fat cream {can use heavy cream, if you like}
1/2 tsp lemon juice
3/4 cup sugar

Directions

  1. Slice the strawberries and toss them with sugar in a bowl and let them macerate for about an hour.
  2. Pulse all the ingredients including strawberries in a food processor or blender 3-4 times, until almost smooth, but still slightly chunky.
  3. Refrigerate mixture in a bowl for 3-4 hours, preferably overnight.
  4. Freeze in the ice cream maker, as per manufacturer’s instructions.
  5. Serve it with fresh sliced strawberries and some strawberry compote, if you like.

 

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