Happy ice cream month! I hope you're celebrating. I love ice cream, but I usually forget about it. With brownies or cupcakes or cake or cookies on my counter, I forget about the lonely ice cream in the freezer. You know that chocolate chip cookie dough ice cream I made awhile ago? It's still in there. The other problem is that the hubs is lactose intolerant, so he hardly ever partakes in ice cream. Therefore, I decided to scale down an ice cream recipe to a more manageable size. Not to mention that with so many wonderful flavors, I don't want two quarts of one flavor. Give me options!
This is a great strawberry ice cream recipe. Instead of eggs and milk, it has sour cream in it. It tastes great (not like sour cream though), it's creamy, and it's easy to make. Plus, with a small portion, it only takes about five minutes to churn. You'll be eating ice cream before you know it! I like to eat this ice cream with a little basil syrup poured on top...love that strawberry basil combo!
Strawberry Ice Cream for Two Recipe
Makes about 2 cups
Print this recipe
6 ounces (about 1 1/2 cups) strawberries, hulled and sliced
1/4 cup sugar
1 teaspoon vodka (optional)
1/3 cup sour cream
1/3 cup heavy cream
1/8 teaspoon lemon juice
Combine the sliced strawberries, sugar, and vodka in a bowl and let sit at room temperature for about an hour. Stir occasionally.
Transfer this to a blender or food processor and add the sour cream, cream, and lemon juice. Process a few times until blended, but you'll want to leave a few clumps. Chill in the refrigerator for about an hour. Churn in your ice cream machine according to the manufacturer's instructions. You'll probably only need to churn it for about 5-10 minutes, so keep an eye on it. If you want a harder consistency, freeze overnight.
Recipe scaled down from Annie's Eats.
This is a great strawberry ice cream recipe. Instead of eggs and milk, it has sour cream in it. It tastes great (not like sour cream though), it's creamy, and it's easy to make. Plus, with a small portion, it only takes about five minutes to churn. You'll be eating ice cream before you know it! I like to eat this ice cream with a little basil syrup poured on top...love that strawberry basil combo!
Strawberry Ice Cream for Two Recipe
Makes about 2 cups
Print this recipe
6 ounces (about 1 1/2 cups) strawberries, hulled and sliced
1/4 cup sugar
1 teaspoon vodka (optional)
1/3 cup sour cream
1/3 cup heavy cream
1/8 teaspoon lemon juice
Combine the sliced strawberries, sugar, and vodka in a bowl and let sit at room temperature for about an hour. Stir occasionally.
Transfer this to a blender or food processor and add the sour cream, cream, and lemon juice. Process a few times until blended, but you'll want to leave a few clumps. Chill in the refrigerator for about an hour. Churn in your ice cream machine according to the manufacturer's instructions. You'll probably only need to churn it for about 5-10 minutes, so keep an eye on it. If you want a harder consistency, freeze overnight.
Recipe scaled down from Annie's Eats.
