Thank you for being one of the most loyal friends a girl could ever have. You are there for me in ways no else one is or can be for that matter.

When skinny jeans came on to the scene and I quickly realized they weren’t made for a girl with hips, thighs and a butt like mine.

When I bought a pair of them anyway and tried desperately to get into them while hopping and jiggling my way through my apartment to no avail.

When I was bored on a rainy Sunday afternoon and got tired of watching Bridezillas on We TV. (Maybe this has happened on more than one Sunday…just maybe.)

When my boss annoys the crap out of me and I disappear for long lunch breaks.

When nothing else can bring me comfort during sporting events in NYC in the summer. (It should be illegal to let people watch a Yankee game with no shade in the middle of an August heat wave.)

When I’m looking for that special something to accompany something special. (Add a scoop of ice cream to just about any dessert and you’ll be transported to a happy place. Go ahead. Try it. You’ll see.)

No homage to ice cream would be complete without also saying thanks to David Lebovitz for recipes like this one. Dump all the ingredients into a blender, then into your ice cream maker, freeze, scoop, serve and enjoy.

Thanks for the recipe David. It was a breeze to put together and as with others, this ice cream has stood up to its title of a girl’s BFF.

Strawberry Sour Cream Ice Cream

Adapted From: The Perfect Scoop
Yield: 1 1/4 Quarts

Ingredients:

1 pound (450 g) fresh strawberries, rinsed and hulled
3/4 cup (150 g) sugar
1 tablespoon vodka
1 cup (240 g) sour cream
1 cup (250 ml) heavy cream
1/2 teaspoon fresh squeezed lemon juice

Directions:

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 1 hour, stirring every so often.

Pulse the strawberries and their liquid with the sour cream, heavy cream and lemon juice in a blender or food processor until almost smooth but still slightly chunky.

Refrigerate for 1 hour, then freeze in your ice cream maker according to the manufacturer's instructions.