Brilliant pink fresh strawberry ice cream is a classic flavor and, along with chocolate and vanilla, is an American favorite. I’m a big fan of any kind of berries served with tangy sour cream, but I think strawberries are the most delicious, especially when frozen into a soft, rosy red scoop of ice cream. Macerating the strawberries beforehand magically transforms even so-so berries into fruits that are brilliantly red. Try to eat this ice cream soon after it’s been churned.

　　

Ingredients

makes about 1 1/4 quarts (1 1/4 liters)

　　1 pound (450 g) fresh strawberries, rinsed and hulled

　　3/4 cup (150 g) sugar

　　1 tablespoon vodka or kirsch

　　1 cup (240 g) sour cream

　　1 cup (250 ml) heavy cream

　　1/2 teaspoon freshly squeezed lemon juice

　　

Step 1

Slice the strawberries and toss them in a bowl with the sugar and vodka or kirsch, stirring until the sugar begins to dissolve. Cover and let stand at room temperature for 1 hour, stirring every so often.

　　

Step 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.

　　

Step 3

Refrigerate for 1 hour, then freeze in your ice cream maker according to the manufacturer’s instructions.

　　The Perfect Scoop