Annie's Eats Dreamy Creamy Strawberry Ice Cream
Great strawberry ice cream recipe tried it, loved it and I want to save it here for future reference.
Great strawberry ice cream recipe tried it, loved it and I want to save it here for future reference.
- Carbohydrate 18.9015084064419 g
- Cholesterol 31.5912500354449 mg
- Fat 9.92812839935919 g
- Fiber 1.13461634167664 g
- Protein 1.13176850647468 g
- Saturated Fat 5.91571173840038 g
- Serving Size 1 1 Serving (109g)
- Sodium 23.4884540259379 mg
- Sugar 17.7668920647653 g
- Trans Fat 0.832315046021111 g
- Calories 167 calories
Step-by-step
- Combine the sliced strawberries in a medium bowl with the sugar and vodka.
- Stir until the sugar begins to dissolve.
- Cover and let stand at room temperature for 1 hour, stirring occasionally.
- Transfer the mixture to the bowl of a blender or food processor and add the sour cream, heavy cream and lemon juice.
- Pulse briefly until almost smooth but still slightly chunky.
- Chill in the refrigerator for 1 hour.
- Freeze in an ice cream maker according to the manufacturer’s instructions.
Standard custard-based ice creams require stovetop heating, tempering egg yolks, and long cooling phases before churning can even begin. This Philadelphia-style approach bypasses the stove entirely, relying instead on high-fat dairy and acid to build body. Sour cream provides lactic tang that balances the high sugar content while stabilizing the emulsion against rapid melting.
Macerating the fruit with granulated sugar draws out cellular moisture through osmosis, concentrating the strawberry flavor while creating a syrup that integrates smoothly into the dairy fats. Adding a small amount of ethanol, such as vodka or kirsch, lowers the freezing point of the liquid. This chemical mechanism prevents the finished frozen dessert from turning into an impenetrable block of ice during storage.
Blending the mixture until almost smooth leaves microscopic fruit fragments that act as nucleation sites, influencing crystal formation during agitation. Chilling the combined base below 40 degrees Fahrenheit in the refrigerator before churning ensures the machine's freezing canister can work efficiently without premature melting from room-temperature ingredients. Pouring warm bases into a machine overworks the motor and yields coarse textures.
Store the finished container in the coldest part of the freezer, positioned away from the door where temperature fluctuations cause surface crystallization. Because homemade iterations lack commercial stabilizers and emulsifiers, allow the frozen product to rest at room temperature for ten minutes before attempting to scoop clean portions.
