StrawberrySour Cream Ice Cream

1. 1

   Slice the strawberries and toss them in a bowl with the sugar and vodka or kirsch, stirring until the sugar begins to dissolve.

2. 2

   Cover and let stand at room temperature for 1 hour, stirring every so often.

3. 3

   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.

4. 4

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

* Per serving · 4 servings · Values may vary.

No additional tips available.