Get yourself a sugar cone. It's time for Tuesdays with Dorie, and this may be my favorite one yet. Come churn along with us as we make high end treats on the cheap.It's no secret that I've been on an ice cream making kick this summer. There's something so nostalgic and summery about churning out creamy pints of homemade ice cream. When this Dorie assignment came in, I had my cone ready. (Would you look at that drip in the photo? The kitchen Gods were smiling on me for this one.)Dorie's real recipe is for blueberry sour cream ice cream, but I happened to already have some strawberries in the freezer and I'm all about saving a penny. I'm absolutely confident that you'd have good results with any berry, but be sure to taste as you go along to adjust sugar. This strawberry white chocolate chip version was so very very very good, that even the notoriously cryptic Quiet Man dubbed it the best strawberry ice cream he had ever eaten.
Since my ice cream maker was already full from my last urgent craving, I reverted to the old method of making ice cream sans a maker. (Check out my maker-less recipe for orange-pineapple-raspberry sherbet.) Ice cream without a maker is quick to make, requires no salt or ice, and although not quite as creamy as the churned variety, still wins a very tasty second place. You'll need to be accessible for about 2 and 1/2 hours, so plan accordingly.
First, cook some berries with sugar and a bit of citrus juice. Whisk in sour cream and whipping cream and place in freezer. I have to be honest: it was already delicious enough to eat at this point. It would make a very elegant cold soup for a luncheon. But we're supposed to be making ice cream so forge ahead.Every thirty minutes, you'll give it a good whisking to prevent the formation of ice crystals. (It's also a good opportunity to snitch some ice cream.) When ice cream is almost set, drizzle with melted white chocolate and whisk vigorously. Scoop into a sugar cone. Eat. Hoard. Vow to make a double batch next time.
1 and 1/4 cup strawberries