Ingredients
- Strawberry Sauce (Yields 1 cup):
- 8 ounces cream cheese, cut into small pieces
- Zest of one lemon
- 1 cup sour cream
- 1 1/3 cup half and half*
- 2/3 cup sugar
- pinch of salt
- 3/4 pounds strawberries, rinsed and hulled (~ 2 cups roughly chopped)
- 2 Tbsp sugar
- 1/2 tsp freshly squeezed lemon juice
Preparation
Step 1
Zest the lemon directly into a blender or food processor, then add the cream cheese, sour cream, half and half, sugar and salt and puree until smooth. Chill the mixture thoroughly in the refrigerator.
Make Strawberry Sauce: Puree the strawberries with the sugar and lemon juice in a food processor until smooth. Press the puree through a strainer to remove the seeds. Chill the mixture thoroughly in the refrigerator.
Once ice cream mixture and strawberry sauce have chilled thoroughly, freeze the ice cream mixture in your ice cream maker according to the manufacturer’s instructions.
To finish the ice cream: Put one third of finished ice cream in a container. Top with some strawberry sauce and gently swirl with a sharp knife. Repeat layers. Store in the freezer until ready to serve.