[Liz]

Here....make your own, in a jiffy.

From Paris-trained David Lebovitz’s cookbook, "The Perfect Scoop."
Easy as pie---creamy, slightly tangy, strawberry ice cream.

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.

SERVE For soft ice cream, eat right away; or harden in freezer.

[Liz]

The chocolate wafer log pictured on the box is insanely easy....and so good.
Just sandwich the wafers w/ sweetened whipped cream. Form into log-
shape. Ice w/ more whipped cream. Garnish w/ wafer crumbs.

NOTE: The longer it sits the better. The crispy wafers get soft...like cake.

[Jamestown1630]

That looks great!

[boatbums]

I just gave away my Cuisinart ice cream maker (took up too much space in the freezer for how seldom I used it). Can this recipe be adapted some way that one wouldn’t be needed?