Strawberry Sour Cream Ice Cream
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Cuisine: ice cream
Prep time: 
Cook time: 
Total time: 
Serves: 8
My current favorite strawberry ice cream. Based on Jeni Bauer's Roasted Strawberry and Buttermilk Ice Cream recipe. Makes about a quart.
Roasted Strawberries
  • 1 quart strawberries, hulled and sliced ½ inch thick
  • ⅓ cup sugar
  • 3 tablespoons lemon juice
Ice Cream Base
  • 11/2 cups whole milk
  • 2 tablespoons corn starch
  • 2 ounces (4 tablespoons) cream cheese
  • ⅛ teaspoon fine sea salt
  • 1 cup heavy cream
  • ⅓ cup sugar
  • 2 tablespoons light corn syrup
  • ½ cup sour cream
  • ½ teaspoon of vanilla extract
  • Ice Bath
-Strawberry Puree
  1. Preheat oven to 375 F.
  2. Combine the strawberries with ⅓ cup sugar in an 8 inch square baking dish.
  3. Roast for 10 minutes or until just soft.
  4. Puree the berries in a blender with lemon juice.
  5. Measure out ¾ cup of the puree and add it back to the blender. Refrigerate the rest for another use.
-Ice Cream Base
  1. Add the cream cheese and sour cream to the strawberry puree in the blender and blend until smooth.
  2. Combine 2 tablespoons milk with the 2 tablespoons of corn starch in a small bowl. Mix together well.
  3. Pre-chill the container you will storing the finished ice cream in, in your freezer.
  1. Combine the remaining milk, cream, sugar and corn syrup in a heavy bottom, 3.5 to 4 quart saucepan.
  2. Bring mixture to a rolling boil for 4 minutes, stirring with a heat-proof spatula.
  3. Reduce the heat, remix the cornstarch slurry and add it to the saucepan. Cook until thickened, about 1 minute.
  4. With the blender on a low setting pour in the milk mixture though the lid hole, add the vanilla extract, and blend until combined, about 15 seconds.
  1. Pour the mixture into a one gallon Ziploc bag, seal and submerge into the ice bath. Let stand for about 30 minutes until the mixture is cold.
  1. Freeze in your ice cream maker as per manufacturers instructions. It should take about 20 - 30 minutes.
  1. Store in a freezer ready container. Lay down a sheet of parchment paper or cling-wrap right against the surface of the ice cream before closing the container. Store in the coldest part of your freezer for 4 hours before serving.
Recipe by l love ice at