posted by Nalani 05-11-101 8:26 AM
May issue of Sunset magazine on page 116.
Strawberry-Sour Cream Ice Cream
2 1/2 cups fresh strawberries, rinsed and hulled
1 cup sugar-divided
1 cup sour cream
1 1/2 cups half and half
2 teaspoons vanilla extract
1/4 teaspoon almond extract
Hull the strawberries and place in a 3 to 4 quart pan. Coarsely mash the berries with a potato masher. Add 1/2 cup sugar and stir over medium heat until mixture begins to bubble, 2 to 3 minutes.
Nest pan in a bowl of ice water 5 to 10 minutes. Remove pan from ice water.
Add the remaining 1/2 cup sugar, sour cream, half and half, vanilla and almond extracts to the strawberry mixture. Stir until blended (mixture will be streaked)
(At this point I refrigerated the mixture over night altho the directions did not say to.)
Pour into and ice cream maker (1 1/2 quart or larger) Freeze according to Manufacturer's directions until mixture is softly frozen, dasher is hard to turn, or machine stops
Spoon out and serve softly frozen, or freeze airtight in the freezer up to 1 week