Dessert for a year: Strawberry Sour Cream Ice Cream

I'll admit, I may have had a bit of a hand in picking this recipe.  We were down to the last weekend in April where I'm actually home and Jason wasn't being very decisive with his dessert choice.  I "suggested" ice cream.  Then I may have "suggested" strawberry.  I could eat ice cream daily.  Fortunately, I don't - the cost and the calories would add up just a little. 

The other problem is that Jason and I don't always agree on what kind of ice cream to eat.  I want chocolate.  Or something with chocolate in it.  Jason would rather just have plain vanilla or Cookies & Cream.  A good compromise, though, usually ends up being strawberry.  It is plain enough for him and has just the right amount of something extra for me.  I've made strawberry before using the recipe that came with the ice cream maker.  It's good, but it is more like vanilla flavored with strawberries and this is actually strawberry ice cream.

When I read the recipe, I wasn't sure what to expect in the taste of the ice cream.  I just couldn't grasp it being sour...but I loved it.  It is just a bit sour, but the sweetness of the strawberries is a perfect balance.  The best part, though, was that it stayed soft.  I've had an issue in the past of the ice cream I make getting very hard in the freezer.  I think it could be because of the low-fat ingredients I use.  I also really want to get a copy of The Perfect Scoop, but I'm thinking it may have a few too many recipes for ice cream that I love and not enough that Jason will love.

Strawberry Sour Cream Ice Cream from The Perfect Scoop via the Foodie Bride

• 1 lb strawberries, hulled & rough chopped
• 1 T vodka
• 1/2 cup sugar
• 1 cup light sour cream
• 1/2 cup heavy cream
• 1/2 cup buttermilk
• 2 T lemon juice

In a large bowl, combine the strawberries, vodka & sugar.  Stir, cover and let set in the fridge for at least an hour.  In a food processor, combine the sour cream, heavy cream, buttermilk & lemon juice and pulse until blended.  Add in the strawberry mixture and pulse until well combined.  Refrigerate for at least another hour.

Freeze according to the ice cream make you are using - mine took about half an hour.