Strawberry Sour Cream Ice Cream Food

QUICK SOUR CREAM ICE CREAM

Steps:

• Combine sour cream and half-and-half. Whisk in the sugar and add in the lemon juice. Whisk to combine well and process in an ice cream machine.

STRAWBERRY SOUR CREAM ICE CREAM

Steps:

• In a bowl place the sliced strawberries, sugar and vodka; and let them macerate for an hour stirring every once in a while.
• In the bowl of a food processor pulse together the strawberries and their liquid with the sour cream, heavy cream and lemon juice and process until it has a few chunks but is mainly smooth.
• Freeze in your ice cream maker according to the manufacturer's directions.

NO-CHURN STRAWBERRY ICE CREAM

Steps:

• For the ice cream: Pulse the strawberries in a food processor until you achieve pea-size chunks. Add the condensed milk, vanilla and salt. Pulse to combine; remove to a medium bowl and set aside.
• Whip the cream with a mixer on medium-high speed until firm peaks form, about 2 minutes. Fold about 1 cup of the whipped cream into the strawberry mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended. Pour into a chilled 9-by-5-by-3-inch metal loaf pan, and freeze, covered, until thick and creamy, like soft-serve, about 2 hours. Swirl in any desired mix-ins with a spoon. Continue to freeze, covered, until solid and scoopable, about 3 hours more.

SOUR CREAM ICE CREAM WITH BROWN SUGAR STRAWBERRY SWIRL

Steps:

• In a medium-size heavy saucepan, combine 1/2 cup granulated sugar with cream and milk. Bring to a simmer; turn off heat.
• Whisk together egg yolks and remaining 1/2 cup granulated sugar. Whisking constantly, slowly add about half (a cup or so) of hot cream mixture to yolks. Pour yolk mixture into saucepan with remaining cream. Cook, stirring constantly, over moderately low heat until mixture thickens enough to coat back of a spoon, about 7 minutes: do not let it come to a simmer or it will curdle. Immediately strain custard into a clean bowl. Whisk in sour cream, vanilla and salt. Cover custard tightly with plastic wrap and chill at least 3 hours or up to 3 days.
• About an hour before you want to serve ice cream, combine strawberries and brown sugar in a bowl for 15 minutes. Transfer berries and accumulated juices to a skillet and bring just to a simmer. Remove from heat and stir in brandy. Use a slotted spoon to transfer berries to a bowl. Simmer juices in skillet until syrupy, about 5 minutes. Pour syrup over strawberries. Chill mixture in freezer until thoroughly cool but not frozen (15 to 30 minutes).
• Churn custard in an ice cream machine according to manufacturer's directions. When ice cream has reached a soft-serve consistency, transfer to a bowl and swirl in the strawberry mixture with a quick folding action (you want to see red and white swirls, not pink). Serve immediately.

STRAWBERRY SOUR CREAM SCONES

Steps:

• Preheat oven to 400°F.
• Combine and mix together flour, baking powder, baking soda, salt and sugar in bowl.
• Use a pastry blender or fork to cut cold butter into flour mixture until well combined and it looks like coarse crumbs.
• Gently mix in sour cream (or yogurt, flavored or plain) and chopped strawberries until combined.
• Knead slightly on work surface if needed.
• Divide dough in half and shape into two balls. Flatten ball and cut into four sections making triangles.
• Place on prepared baking sheet.
• Bake 18-22 minutes until scones are brown and don't give too much when touched.
• Let cool on wire rack.
• While cooling, cream together softened butter, cream cheese, and confectioners sugar. Add lemon juice to make a soft but still firm frosting.
• Use the corner of a zip top bag to make a pastry bag, cutting off a very tiny piece of the corner to "pipe" frosting onto cooled scones.
• Enjoy!