Ingredients:
2 1/2 cups strawberries, rinsed
1 cup sugar
1 cup sour cream
1 1/2 cups half-and-half
1/4 teaspoon almond extract
Directions:
Hull berries and place in 3 – 4 qt pan. Coarsely mash with a potatoe masher. Add 1/2 C sugar and stir occasionally over medium high heat till mix begins to bubble – 2-3 minutes.
Nest pan in bowl of ice water and stir often till cold, 5-10 minutes. Remove pan from ice water.
Add remaining 1/2 C sugar, sour cream, half and half, vanilla and almond extract to berries; stir till blended. (Mixture will be streaked)
Pour into an ice cream maker (1 1/2 qt or larger). Freeze according to manufacturers directions till mixture is softly frozen – dasher is hard to turn, or machine stops.
Spoon out and seve softly frozen or, to schoop, freeze airtight about 3 hrs; store airtight in freezer up to 1 wk.
PER 1/2 CUP: 235 calories/42% fat, 2.5g prot/11g fat (7g sat), 32g carbo/34mg sodi; 29mg chol
(Sunset Magaine).
Servings: 10
Time preparation: 30 min.
Time total: 60 min.