When I was a kid, my mom made amazing waffles. The thin round kind that got perfectly crispy. She would underfill the waffle maker so the edges would be these sort of blobs of batter and get especially crisp. Instead of syrup, my mom would spread the waffles with sour cream - getting it all in the squares - dust it with powdered sugar, then top with thawed frozen strawberries. I have no idea where this combination came from, but to me it is an ultimate comfort food. Sour cream and strawberry waffles are some of my most vivid food memories from childhood.
When I saw this recipe by ice cream maven David Lebovitz for Strawberry Sour Cream Ice Cream, I knew that this would be my first ice cream of the spring season. I waited oh so many weeks for the strawberries to starting popping up at farmer's markets. My wait has finally come to an end.
The sweet, pure flavor of new strawberries, the slightest subtle tang of sour cream, the secret edge of kirsch and lemon juice. The result is smooth and fresh and lovely, and brings back memories of Saturday morning breakfasts. Oh my god, I'm going to go make waffle cones to eat this in. Recipe after the jump:
STRAWBERRY SOUR CREAM ICE CREAM
From The Perfect Scoop by David Lebovitz
Makes about 1 1/4 quarts
1 pound fresh strawberries, rinsed and hulled
3/4 c. sugar
1 tbsp. vodka or kirsch
1 c. sour cream
1 c. heavy cream
1/2 tsp. freshly squeezed lemon juice
1) Slice the strawberries and toss them in a bowl with the sugar and vodka or kirsch. Stir until the sugar begins to dissolve. Let stand at room temperature for 1 hour, stirring every so often.
2) Pulse the strawberries and their liquid with the sour cream, heavy cream and lemon juice in a blender or food processor until almost smooth, but still slightly chunky.
3) Freeze in your ice cream maker according to the manufacturer’s instructions.