All you need is a whisk! Sweet and creamy gelato with ripples of luscious strawberry, this goes amazingly well with a rich chocolate brownie for an indulgent dessert. 3G declared it to be the best thing since sliced bread 🙂
A few days ago, I saw this home made sour cream gelato on the interwebbies and knew I had to make it. It was suggested that it would make a good base, and I wondered what I could jazz it up with, then I spotted the strawberries in the supermarket. Mara des bois strawberries, to be precise. Such a beautiful red, so juicy, sweet and with an incredible perfume. They are my favourite strawberries by a country mile, so were destined to feature in this gelato.
A couple of notes: One thing I found in my experimenting was that all the ingredients had to be well chilled, otherwise it froze too slowly and the sour cream and condensed milk separated a little. I did change the quantities just a tad so that I didn’t have a tiny bit of condensed milk left over, but I really don’t think the ratios are that far off that it would make a difference. Also, I opted not to cook the strawberries because I prefer the fresh taste, but that does mean they will crystallise a bit.
Makes about 1 1/2 litres (3 pints)
465g (2 cups) crème fraîche or sour cream
1 x 397g (14 oz) can sweetened condensed milk
1 tsp vanilla extract
500g (18 oz) strawberries
Wash, dry and hull the strawberries, then purée to desired smoothness and refrigerate until needed.
Whisk together the sour cream, condensed milk and vanilla until smooth.
Pour into freezing container (I used a glass soufflé dish, but a large loaf pan would work well).
Slowly dribble the strawberry purée into the sour cream mixture, ensuring that it is evenly distributed. Don’t stir!
Cover the container tightly with plastic wrap and freeze overnight.
Remove from freezer 10 minutes or so before serving.