Pardon me while I get sappy.
You see, this week I've also been recovering from a medical issue. It's made me tired, shaky, and mopey. So this afternoon, after I put some tomato sauce in a slow oven to come together, I took a nap. Wrapped in the arms of my husband. It was the best nap ever.
So tonight's dinner was spaghetti and meatballs, and for dessert, strawberry ice cream. More specifically, strawberry sour cream ice cream. It was the slightly more elegant version of Baba's berries and cream. It was all comfort food.
The ice cream recipe comes from, who else? David Lebovitz. All the recipes in my books were custards and I didn't have many eggs in the house. So a little search led to many, many descriptions of this ice cream from The Perfect Scoop. It seemed like fate considering the pounds of strawberries I bought at the market and my own need for comfort.
But no amount of comfort food can replace the love of your best friend.
Strawberry Sour Cream Ice Cream
(With great thanks, perhaps literally as I don't actually own The Perfect Scoop, to David Lebovitz.)
1 pound strawberries
3/4 cup sugar
1 tbsp vodka
1 cup sour cream
1 cup heavy cream
1/2 tsp lemon juice
1. Rinse, hull, and quarter your strawberries. Toss with the sugar and vodka. Let sit for an hour or so.
2. Add in sour cream, cream, and lemon juice. Blitz with a hand blender, leaving it as chunky as you want.
3. Chill for an hour. Process with ice cream maker. Freeze until ready to eat.