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Fresh Strawberry and Herb Ice Cream

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"This rich year round recipe feels especially appealing during the winter months"

Serves 2 quarts | Prep Time 10 minutes | Cook Time best if chilled overnight to develop flavors

Why I Love This Recipe

The addition of sour cream in this recipe results in a rich fruit forward delight. Fresh strawberries and basil, balance this frozen, non-custard ice cream

Ingredients You'll Need

450 g. fresh strawberries
150 g. granulated sugar
15 mL vodka
240 g. sour cream
250 mL heavy cream
1/2 tsp. freshly squeezed lemon juice
1 tbsp. fresh basil minced


slice the strawberries and macerate in the sugar and alcohol for about 1 hour at room temperature. This will dissolve the sugar, soften the fruit, and brighten the color

In a blender, pulse the macerated berries and the juice in their bowl with the remaining ingredients and herb until blended with a few berry chunks

Chill for at least one hour, preferably overnight to develop the flavors

Spin in an ice cream maker according to manufacturer's instructions.

(feel free to try with other berries, but if using blueberries make sure to slice or smash them so they can absorb the sugar/ alcohol and start to break down)

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