We were out of raw cream, so I developed a strawberry ice cream recipe using sour cream instead. Oh my, this is really good! Everyone in the family really liked this recipe, so give it a whirl.
Strawberry Ice Cream
2 cups sour cream
10 oz strawberries, preferably organic*
1.5 tsp organic vanilla extract
1/2 tsp organic almond extract
pinch of celtic sea salt
3 raw egg yolks, preferably from pastured hens**
1/2 cup raw honey (use more or less depending on the sweetness of your berries)
Equipment needed: blender and optional ice cream maker
Combine all ingredients in a blender.
Whir for several minutes, until well-combined.
If you don't have an ice cream maker, you can follow these instructions to make ice cream without a machine.
If you do have an ice cream maker, pour the strawberry goodness into your ice cream maker and follow the instructions for your maker. I use the Kitchen-Aid ice cream maker attachment, and it works great! NOTE: if you use frozen strawberries, it will set up VERY quickly in just a few minutes.
Transfer to the fridge to freeze solid for several hours. Enjoy!
*Except during our local strawberry season, I find that frozen strawberries have far superior flavor to the fresh ones sold in grocery stores.
**Any time you'll be consuming raw eggs, make sure you trust your egg supplier. To prevent salmonella, make sure to wash the eggs before you crack them.
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