It’s getting a little too warm to enjoy my oven, so I’m not
baking nearly as much as I was last month. Instead, I’m using the bread machine
(it doesn’t heat the kitchen as much), microwave, slow cooker, instant pot and outdoor
grill. But the appliance that really shines as the weather warms up is my ice
cream maker. Last week we churned out a new family favorite:
Sour Cream Strawberry Ice Cream
2 cups fresh strawberries, hulled and chopped
1 cup sour cream (not low fat)
1/2 cup heavy cream
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 pinch salt
Run ingredients through blender until smooth. Freeze in ice
cream maker according to manufacturer’s directions. Serve “soft” right away, or
ripen in freezer 4 hours. This recipe may be doubled. You’ve probably made
strawberry ice cream before, but trust me: the sour cream and pinch of salt are
game changers.
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