The BEST Strawberry Ice Cream
This excellent no-cook ice cream is perfect for summer: quick and easy, you don't need to turn on the stove, and it highlights summer strawberries at their peak, with the tang of buttermilk and sour cream to balance it all out.
4 cups strawberries, hulled and quartered
¾ cup sugar
½ teaspoon kosher salt
1 ½ cups cold buttermilk
1/3 cup sour cream
Purée the strawberries with the sugar in a food processor or blender until smooth. Add the salt, buttermilk, and sour cream and blend well. Pour the mixture into an ice cream maker and process according to the instructions. Once fully churned, chill in the freezer until your desired consistency.
About the Chef
Stephanie Goldfarb is a Chicago-based chef and national food television personality specializing in seasonal, globally-inspired cuisine. Recognized as the winner of Food Network’s America’s Best Cook competition, and a celebrity chef on Kitchen Inferno and NBC’s Food Fighters, Goldfarb delivers unique and relatable culinary experiences to discriminating and casual diners alike. As the owner of the successful Seven Species Supper Club & Catering, she enjoys the challenge of building brand new menus each month that inspire both repeat clients and newcomers, and seeks opportunities to utilize new ingredients, techniques, and approaches in accessible ways.