Super Creamy Strawberry Ice Cream

We never made strawberry ice cream when I was a kid.  My parents had a huge, old fashioned crank ice cream maker that we would pull out a few times a summer and vanilla was the easy flavor of choice.  We would stir in mini chocolate chips and, if we were lucky, Hershey’s syrup and WOW!  There was nothing better.  I have mentioned it before, but my ice cream maker attachment for my Kitchen Aid is just about the best thing ever.  I highly recommend them.

For years, I didn’t have real strawberry ice cream unless it was accompanied by equal parts of chocolate and vanilla, i.e. Neapolitan.  Not real strawberry ice cream.  Then, a few summers ago, I started experimenting and settled on this recipe.  And it is really great.  Rich and wonderful.  But the simple ingredients of today’s recipe intrigued me and…oh my goodness.  So creamy.  So perfectly strawberry.  A little bit tangy and a little bit sweet.  And only four ingredients people!

So now you have options.  If you have a bit more time and want something traditional, make the Classic Strawberry Ice Cream.  If you want to try something just a bit different, that is less rich and a touch refreshing, with less overall steps and totally fantastic, this is your recipe.  And hey!  I hear it is national ice cream month!  Time to celebrate!

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Super Creamy Strawberry Ice Cream
Adapted from David Lebovitz

1 lb of strawberries, rinsed, hulled and cut into quarters
3/4 c sugar

Stir fruit and sugar together and let sit out at room temp for an hour or so, stirring occasionally.  Dump it into the bowl of a food processor (or blender) and add:
1 c sour cream
1 c heavy cream
Pulse a few times just until combined, but fruit is still chunky.  Freeze in an ice cream maker according to package directions.