This is a really easy ice-cream, and though you need a bit of planning ahead you can (and in fact are best to) start within a few hours of serving - none of this "chill overnight before churning" rubbish. ;-)
Fresh strawberries are best but since I've rather inconveniently waited until strawberry season is all but done for the year frozen might be a more affordable and accessible option (and are what I used). If you're using frozen ones you'll want to allow a little more time for them to defrost so they can macerate properly - maybe an extra half hour on the bench. Macerating brings out the maximum amount of flavour - and you don't have to use alcohol: just leave it out if you prefer.
When the strawberries have thunk for a while you want to combine with all the other ingredients and blend them till they're mostly smooth - leave a few chunky bits as it's quite nice to get a bit of strawberry in your ice-cream - and then chill for an hour. I pulped the strawberry before adding the other stuff - it doesn't make a difference, except if you do it the "right" way you won't have to do any extra stirring to combine the strawberries with the creamy stuff.
After the requisite hour in the fridge pop it in the ice-cream maker, then when churned give it another 30-60 minutes in the freezer to firm up before serving yourself a lovely big bowl of it. ;-) I found this a delicious summery treat, and love the tang of the sour cream. It went wonderfully with the black pepper ice-cream (although caramelised pineapple takes the award for #1 black pepper ice-cream accompaniment, so thanks to those of you who suggested pineapple-y things to go with it!) and also happens to be delicious on its own - as evidenced by the now-empty ice-cream container. ;-)
Strawberry Sour Cream Ice-cream (from The Perfect Scoop by David Lebovitz)
450g strawberries, fresh or defrosted from frozen
3/4 cup / 150g sugar
1 Tbsp vodka or kirsch
1 cup (240g) sour cream
1 cup (250ml) heavy cream
1/2 tsp lemon juice
Slice the strawberries and toss them in a bowl with the sugar and vodka or kirsch, stirring until the sugar begins to dissolve. Cover and let stand at room temperature for an hour, stirring occasionally.
Pulse the strawberries, their liquid, the sour cream, cream and lemon juice in a blender or food processor or mash until almost smooth but still slightly chunky.
Chill in the fridge for an hour, then freeze in your ice-cream maker according to the instructions. Freeze until firm - about an hour. Best served the day it's churned (though it's definitely still good later!).