After my recent ice-cream maker purchase a friend recommended David Lebovitz’ The Perfect Scoop. I’ve found it chock full of great ideas. The book covers ice-creams, sorbets and sherbets, granitas, sauces and toppings, and mix-ins. Check out some of the flavors, which range from traditional to way-out:
Vanilla, Chocolate-Raspberry, Coffee Frozen Yogurt, Cinnamon Ice Cream, Green Tea Ice Cream, Fresh Ginger Ice Cream, Date, Rum and Pecan Ice Cream, Orange Popsicle Ice Cream, Oatmeal-Raisin Ice Cream, Goat Cheese Ice Cream, Cheesecake Ice Cream, Lavender-Honey Ice Cream, Sweet Potato Ice Cream with Maple-Glazed Pecans, Sour Cherry Frozen Yogurt, Pear-Caramel Ice Cream, Olive Oil Ice Cream, Avocado Ice Cream, Fresh Mint Ice Cream;
Mango Sorbet, Cantaloupe Sorbet, Lime Sorbet, Lemon Sherbet, Chocolate-Tangerine Sorbet, Apricot Sorbet, Blackberry Sorbet, Strawberry-Rhubarb Sorbet, Pineapple Sorbet;
Espresso Granita, Plum Granita, Nectarine Granita, Strawberry Granita, Grape Granita, Mojito Granita, Pink Grapefruit Granita, and Kiwifruit Granita.
The books ends with more sauces and toppings than you can imagine. It is the “perfect handbook” for anyone wanting to make gourmet ice-creams at home.
I chose to try the Strawberry-Sour Cream Ice Cream. It was incredibly smooth and delicious. The sour-cream added a delightful sour note to balance the sweetness of the sweetened berries. It was most enjoyable just churned, rather than hardened in the freezer. I highly recommend it!
STRAWBERRY-SOUR CREAM ICE CREAM
(The Perfect Scoop)
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1 pound (450g) fresh strawberries, rinsed and hulled
3/4 cup sugar (I used 1/4 cup)
1 Tbsp. vodka or Kirsch (alcohol helps keep ice-cream from freezing too hard; it is optional)
1 cup sour cream
1 cup heavy cream
1/2 tsp. freshly squeezed lemon juice
Slice the strawberries and toss them in a bowl with the sugar and vodka or kirsch, stirring until the sugar begins to dissolve. Cover and let stand at room temperature for 1 hour, stirring every so often.
Pulse the strawberries and their liquid with the sour cream, heavy cream, and lemon juice in a blender or food processor until almost smooth but still slightly chunky.
Refrigerate for 1 hour, then freeze in your ice cream maker according to the manufacturer’s instructions.
Makes about 1 1/4 quarts.
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