Ya’ll, I’m starting to feel bad. I’m starting to worry that I’m using too much equipment that people with normal amounts of kitchen storage just don’t have. The KitchenAid. I know they’re expensive and an investment and most people get theirs via getting hitched, but those of you that don’t have one will not get to know the joys of homemade brioche* Then there was a waffle iron. I thought everyone would own one. I should have realized that just because I can’t live without one doesn’t mean that applies to everyone.
(If you don’t want to buy one because it “only” makes waffles, you are wrong. I use it to make paninis too. Boo-ya.)
(And there is nothing wrong with “only” making waffles. They are a gift from God to breakfast. Amen)
There is more specialty equipment in this house than in a small restaurant. Meat grinder? Sausage stuffer (hehehe)? Coffee grinder dedicated to spices? Dehydrator? Meat slicer? Chaffing dishes? Pasta roller? Ricer?
Check to all of them. And I’m sure I’m forgetting something.
Oh yeah, the ice cream maker. My old one, may it rot in hell, would not freeze ice cream. The engine ran too hot and would melt the freezer solution before the ice cream was frozen. One time I actually plugged it into an extension cord and put it in the freezer while it was still running. It still wouldn’t freeze.
Then, this baby came into my life. And it freezes like a dream. Sure, its a little loud, but I think all ice cream makers are and that’s why I run it in the garage (or the guest room). The ice cream making possibilities are endless, especially if you buy David’s ice cream magnum opus.
Then make the peanut butter chocolate ice cream. And the vanilla. And the sweet potato. Then when spring rolls around and locally grown strawberries decide to grace you with their presence make the Strawberry-Sour Cream ice cream. Its the easiest ice cream to whip up on a lazy afternoon...especially when summer rolls around and it is next to impossible to leave the pool because there are no eggs involved. No heating cream. No tempering. You can make it when you refill you cocktail. Yay for multitasking!
So you slice some strawberries. Add some sugar and vodka (you don’t want to be drinking alone, so let the strawberries have some) and let them sit for an hour. Give em’ a stir when you realize the ice in your drink has melted. Dump the strawberries juice and all into a blender (or get out your immersion blender). Add some sour cream and regular cream and give it a whirl. Put it in the fridge and take a nap. When you wake up, pour it into the ice cream maker and freezer according to the manufacturer’s instructions.
I like it the best straight from the ice cream maker, unhardened. I think the flavor of the strawberry and the tang of the sour cream really comes through that way.
If you feel so inclined, you could substitute the sour cream for crème fraîche. Just don't let it chill for more than an hour or you'll have strawberry crème fraîche. Which sounds delicious, but is not what we're going for.
1 pound (450 grams) strawberries, rinsed and hulled
3/4 cup (150 grams) sugar
1 tablespoon vodka (or kirsch)
1 cup (240 grams) sour cream
1 cup (250 ml) heavy cream
1/2 teaspoon freshly squeezed lemon juice
Slice your strawberries. Precision is not necessary (I quartered mine). Toss them in a bowl with the sugar and vodka. Cover and let stand at room temperature for 1 hour, giving them a stir every once in awhile.
Pulse the strawberries, sour cream, heavy cream, and lemon juice in a blender or food processor until almost smooth, but still slightly chunky.
Refrigerate for at least one hour, the freeze in your ice cream maker per the manufacturer’s instructions. Told you it was easy.