landileigh's little world

So this summer has started out being a glorious one for our gardens, and for the first time I have been overrun with strawberries. I've had strawberries & cream, strawberry shortcake, strawberries over oatmeal, strawberry this, strawberry that. I needed a new way to use this abundant fruit in a new and original way, that also wasn't high in carbs. That's when I discovered that the best gift I ever gave my Culinary School bound daughter is a Cuisinart Ice Cream Maker for her 18th birthday. Thankfully she loves her Mama and lets me use it!

So that started the great strawberry ice cream experiment. I made it with eggs, and without, pureed the berries and left 'em chunky in different forms. Problem is, I like eating the berries, but I am not a big strawberry ice cream fan. Then I came across this ice cream book at my local library that had a recipe for a sour cream ice cream, and I thought, wouldn't it be neat if you could make the treat of dipping strawberries in sour cream and then brown sugar into an ice cream? and how in the heck do you make something like that not a carb overload?

So I tweaked and I tweaked (and i'm sure I'll keep tweaking) until I came up with this: