shelves. Recipe is from Paris-trained David Lebovitz’s book, "The Perfect
Scoop." Could not be easier---creamy, slightly tangy, sweet strawberry ice
cream. For soft ice cream, eat right away, or harden in freezer.
Strawberry-Sour Cream Ice Cream
METHOD Toss lb sliced red, ripe strawberries, 3/4 c sugar, tbl
optional vodka or kirsch. Stir/dissolve sugar, coat strawberries.
Steep at room temp an hour, stir occa.
FINAL Proc/pulse strawberries/liquid, cup ea sour cream, h/cream, 1/2 tea
l/juice almost smooth, slightly chunky. Refridge an hour. Freeze in machine
according to mfg.