This jam-swirled recipe is inspired by one from David Lebovitz' cookbook, The Perfect Scoop, that also calls for sour cream. If you're feeling adventurous, serve with a little cracked black pepper on top.

Source: Midwest Living


Credit: Carson Downing

Recipe Summary

15 mins
8 hrs 45 mins
9 hrs
4 1/2 cups


Ingredient Checklist


Instructions Checklist
  • If the strawberries are very tender and sweet (i.e., locally grown), place them in a bowl with sugar and vinegar; toss to combine. Let stand until juicy, 15 to 30 minutes. If the berries are less than perfectly ripe (i.e., from the supermarket), toss them with sugar and vinegar in a 2-quart baking dish; bake at 375° until slightly softened and aromatic, 8 to 10 minutes. Let cool completely.

  • Place berries with juices and sour cream in a food processor. Process until smooth. Transfer to a bowl; whisk in heavy cream, lemon juice, vanilla and kosher salt. Cover and chill at least 4 hours or overnight.

  • Freeze chilled mixture in a 1.5-quart ice cream maker according to manufacturer's directions. When ice cream is soft-serve consistency, transfer to a freezer container in scoops, adding spoonfuls of jam as you go, so there are pockets of jam throughout. Run a knife once or twice through mixture to lightly swirl. Freeze until firm enough to scoop, about 4 hours.

Nutrition Facts

283 calories; fat 14g; cholesterol 43mg; saturated fat 8g; carbohydrates 39g; mono fat 3g; poly fat 1g; insoluble fiber 1g; sugars 32g; protein 2g; vitamin a 493.1IU; vitamin c 30.7mg; riboflavin 0.1mg; niacin equivalents 0.2mg; folate 16.7mcg; vitamin b12 0.1mcg; sodium 40mg; potassium 148mg; calcium 53mg; iron 0.4mg.