1 pound strawberries, rinsed and hulled
2/3 cup sugar
1 cup sour cream
1 cup heavy cream
1 teaspoon fresh lemon juice
grated zest of 1 large orange
1 pinch of salt
seeds from a vanilla bean
1 tablespoon triple sec
Slice the strawberries into small pieces. Toss in a bowl with the sugar until the sugar begins to dissolve. Cover with plastic wrap and let stand at room temperature for 2 hours, stirring every so often.
Transfer the strawberries and their juice to a blender or food processor. Add the sour cream, cream, salt and fresh lemon juice. Pulse the machine until the mixture is smooth. Add orange zest and vanilla bean, and pulse a little more. If you wish, press mixture through a mesh strainer to remove the seeds.
Chill for 1 hour, then add triple sec and freeze in your ice cream maker according to the manufacturer’s instructions.
Loosely based on the recipe from David Lebovitz