Strawberry Ice cream

You can leave the vodka out and use an additional tablespoon lemon juice. But don't skip the macerating either way. You can also use a couple tablespoons more sugar if your strawberries aren't very sweet. This ice cream is best eaten very soon after it's made--it does not need to "cure" like many other ice creams.

1 pound strawberries, hulled and sliced
1 tablespoon vodka
1/2 cup brown sugar
1 cup sour cream
1 cup heavy cream
1/4 teaspoon vanilla extract
1/2 teaspoon lemon juice

Combine the strawberries, sugar, and vodka and toss until the sugar is dissolved. Let stand for 1 hour, stirring every once in a while.

Combine the strawberries and their liquid with the remaining ingredients and puree until smooth. (I like to strain my strawberry ice cream to get rid of the seeds, but it's up to you.) Chill thoroughly and freeze in an ice cream maker.