Sour cream gives this ice cream a tang that's balanced by a rich rum, strawberry, and brown sugar swirl.
- 1 lb. ripe strawberries, stemmed and quartered
- 1⁄3 cup light brown sugar
- 1 tbsp. corn syrup
- 1 tbsp. dark rum
- 1 tbsp. fresh lemon juice
- 1 tsp. kosher salt
- 1⁄4 tsp. freshly grated nutmeg
- 1 cup granulated sugar
- 4 egg yolks
- 1 1⁄2 cups heavy cream
- 1 1⁄2 cups sour cream
- 1 tsp. vanilla extract
Combine strawberries, brown sugar, corn syrup, rum, lemon juice, 1⁄2 tsp. salt, and nutmeg in a 2-qt. saucepan over medium-high heat. Bring to a boil, reduce heat to medium-low, and cook, stirring occasionally, until mixture has thickened to a jam-like consistency, about 35 minutes. Remove from heat and let cool completely.
Meanwhile, whisk granulated sugar and yolks in a bowl until smooth; set aside. Bring remaining salt and cream to a boil in a 1-qt. saucepan over medium-high heat; let cool slightly. Slowly whisk hot cream into sugar mixture until smooth. Return to saucepan over medium heat and cook until mixture thickens and coats the back of a wooden spoon, about 15 minutes. Stir in sour cream and vanilla until combined; cover with plastic wrap, pressing it against the surface of the custard. Chill custard completely.
Pour custard into an ice cream maker and process according to manufacturer's instructions until churned and thick. Transfer ice cream to a bowl, and swirl in strawberry mixture. Transfer to an airtight storage container; freeze until set, at least 4 hours.