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Recipe Summary

Yield:
Makes about 1 quart
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Hull strawberries and place in a 3- to 4-quart pan. Coarsely mash with a potato masher. Add 1/2 cup sugar and stir occasionally over medium-high heat until mixture begins to bubble, 2 to 3 minutes.

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  • Nest pan in a bowl of ice water and stir often until cold, 5 to 10 minutes. Remove pan from ice water.

  • Add remaining 1/2 cup sugar, sour cream, half-and-half, vanilla, and almond extract to berries; stir until blended (mixture will be streaked).

  • Pour into an ice cream maker (1 1/2-qt. or larger capacity). Freeze according to manufacturer's directions until mixture is softly frozen, dasher is hard to turn, or machine stops.

  • Spoon out and serve softly frozen or, to scoop, freeze airtight about 3 hours; store airtight in the freezer up to 1 week.

  • Nutritional analysis per 1/2 cup.

Nutrition Facts

235 calories; calories from fat 42%; protein 2.5g; fat 11g; saturated fat 7g; carbohydrates 32g; fiber 1.2g; sodium 34mg; cholesterol 29mg.
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