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.
Money Saving Tips: Use any berries you can find on sale. Frozen berries work well here also. You can also skip the zest and use bottled orange juice if that's what you have on hand. This ice cream was delicious without the white chocolate, so leave it out if you can't find it for a reasonable price.
Strawberry White Chocolate Chip Ice Cream
Estimated Cost: $3.00
1 and 1/4 cup strawberries
1/2 cup sugar
1 tablespoon orange juice
1/2 teaspoon orange zest
3/4 cup sour cream
3/4 cup whipping cream
2 ounces white chocolate (I used Baker's)
In a medium saucepan combine strawberries, sugar, juice and zest. Cook until strawberries are soft and mixture begins to boil. Transfer to blender, or use an immersion blender to puree mixture. Pour in sour cream and whipping cream and whisk until smooth. Place in medium bowl in freezer. After 30 minutes, whisk mixture again. Repeat process every thirty minutes for 2 hours. When mixture is almost set, melt white chocolate in small microwaveable bowl at 50 percent power, being careful not to scorch. Drizzle small amount of white chocolate over ice cream, wait for chocolate to harden (about 30 seconds) and whisk again. Repeat with remaining white chocolate. Return to freezer to let set for at least 20 minutes. Makes 1 pint.
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