Even though it is still wintry here, I have decided my ice cream maker is collecting too much dust. Time to start making ice cream again. Last year Mrs. Staggs asked me if I could make an ice cream like the strawberries you dip in sour cream and then brown sugar (which is one of my favorite things in the world by the way!) Well I have not forgotten Mrs. Staggs (sorry it took me so long to get to it. I do not know which way is up)!!
I played with the recipe a bit and tried adding the brown sugar to the ice cream itself but the only problem is the sugar melts. One of the things I love about strawberries dipped in sour cream and then brown sugar, is the sugar crunch. I wanted to keep the crunch!!!
So an easy solution, sprinkle the sugar on top of the ice cream. I like it! You can try mixing in 1/2 cup of brown sugar at the very end of making the cream and see how you like it? One should aways play with a recipe to suit their palate. Thank you Mrs. Staggs for the suggestion, it was a yummy challenge xox
Brown Sugar Covered Strawberry Sour Cream Ice Cream
1 1/2 cups sour cream
1 1/2 cups heavy cream
2 cups strawberries *
1/2 cup sweetener
pinch of salt
1 TBL. light rum **
brown sugar for garnish
Blend all ingredients in a blender except brown sugar until smooth. Then pour mixture in the ice cream maker and mix for 30 minutes. Transfer ice cream to a container and keep in freezer.
* I like to use frozen strawberries and let them partially thaw. If you let them fully thaw then all the juices runs out of the strawberries and changes the texture of the ice cream. So I let the frozen strawberries sit in a bowl on my counter about 30 minutes before using.
** Rum is optional. A little bit of alcohol in your ice cream keeps it softer but is not a have to.