Strawberry Sour Cream Ice Cream

1. 1

   Hull berries and place in 3 - 4 qt pan.

2. 2

   Coarsely mash with a potatoe masher.

3. 3

   Add 1/2 C sugar and stir occasionally over medium high heat till mix begins to bubble - 2-3 minutes.

4. 4

   Nest pan in bowl of ice water and stir often till cold, 5-10 minutes.

5. 5

   Remove pan from ice water.

6. 6

   Add remaining 1/2 C sugar, sour cream, half and half, vanilla and almond extract to berries; stir till blended.

7. 7

   (Mixture will be streaked)

8. 8

   Pour into an ice cream maker (1 1/2 qt or larger).

9. 9

   Freeze according to manufacturers directions till mixture is softly frozen - dasher is hard to turn, or machine stops.

10. 10

    Spoon out and seve softly frozen or, to schoop, freeze airtight about 3 hrs; store airtight in freezer up to 1 wk.

11. 11

    PER 1/2 CUP: 235 calories/42% fat, 2.5g prot/11g fat (7g sat), 32g carbo/34mg sodi; 29mg chol

12. 12

    (Sunset Magaine).

* Per serving · 4 servings · Values may vary.

No additional tips available.