Somewhere deep in the basement there’s a never-been-used ice cream maker that seemed like an inspired purchase at one point. I may have just found inspiration to use it.

Oooh! Strawberries and sour cream are wonderful together. I have the book, but hadn't read that recipe. Too bad brown sugar would make it an unfortunate color. I can't believe how pink yours is. Did you use kirsch?

FOAS, time to dig out that ice cream maker!

Plllog, my best guess is that the colors come from using frozen strawberries. I didn't use kirsch.

Well, I'll say it with you... YUM!!! That's me, standing outside your door, bowl and spoon in hand :-) Looks so creamy and fruity... What an enticing photo! Definitely saving this to my recipe file! I just need an ice cream maker (and that will happen!). Thank you for sharing this Sooz!

I just need an ice cream maker (and that will happen!).

In the meantime, I was interested in this David Lebovitz link in the comments. I'd heard of the freeze, scrape, and stir method, but this was the first time I'd seen anyone recommend using an electric mixer or immersion blender as part of the process:

https://www.davidlebovitz.com/making-ice-crea-1/

(ed for typo)

writersblock, not with this recipe, but with others, I've tried the freeze and stir method. I found it to be more reliable than the blender method, although admittedly, my blender is old. It either got too melty again, or frozen enough, my blender wouldn't budge, LOL! Were I to try ice cream again, it'd be the stir/scrape every so often from the freezer - BTW, the timing is good, 45 mins, then every 30 mins - although with a cream mixture, usually 4 full hours. Not the same as churned though, but with a little effort, it's close. Still, I dream of an ice cream maker :)

Looks and sounds amazing!

I've used my Cuisinart to make sorbets. It has more power and sharper blades than a blender.

I think it would make this one too smooth, perhaps? The recipe calls for it to be bit chunky.

Interesting, Sooz, about the frozen berries and color. I can imagine how that would do it.

Writersblock, you've inspired me! I would want it to taste like dark brown sugar to be worth giving up pretty pink for, and I've worked enough with organic raw sugar to know it will go beige and not have enough of a punch. ... But! White sugar and just enough black molasses to give it that brown sugar taste might work. That's as a ribbon. If it stays as a ribbon, the ice cream would still be pretty pink. It might need to be reduced first.

This is sounding interesting. :) Thanks, again, Sooz!

You're welcome! 2Many, thanks for saying it with me: YUM!

Plllog, please post if you do experiment with white sugar and black molasses! If I were to do a ribbon, I'd either add the ribbon at the very last, let it churn the contents in the canister twice, and then call it done--or I'd remove the ice cream from the canister and add the ribbon by hand that way. Oh, lovely experiments with homemade ice cream!

I always roast strawberries with light brown sugar, and it just makes them a darker red...

Will do, Sooz! I've done ribbons before. My machine is technically a gelato freezer (not as much aeration, and more up and down movement). I've done ribbons before and it works fine. As you said, just at the end so it stays a ribbon. Otherwise, it would just mix into the ice cream as an ingredient. That's why I was wondering if the molasses would need reducing or thickening, but I'm willing to experiment once I'm through the holiday and all. :D

Carol, that's interesting. Do they just taste sugared or brown sugared?

what if you sheet pan roast your strawberries, drizzled with balsamic, and then add to the ice cream ...

Bragu, I don't think all the strawberries would have made it into the ice cream, as some would have arrived in my tummy! LOLAM!