In 1984, President Ronald Reagan designated July as National Ice Cream Month and the third Sunday of the month as National Ice Cream Day. This could be trouble. Even though I don’t need a special designation to eat ice cream, I’m happy to use it as an excuse to eat more!
Funny thing is, Scott and Emily gave me an ice cream maker two Christmases ago, but in that time, I’ve only made one batch of ice cream. That changes now.
Especially since I found the Ultimate Ice Cream Book by Bruce Weinstein. His recipes are spot on — yielding creamy, delicious desserts — every time. I don’t know about you, but I’ve had my share of grainy, icy, sad attempts at homemade — which only served to boost sales for Ben and Jerry. No more. I use his techniques, and tweak them to come up with my own creamy concoctions.
This strawberry daiquiri ice cream is velvety and smooth with a tangy flavor of strawberries and a hint of rum. If you’re a strawberry devotee – make this now!
As with most ice creams, this recipe starts with a simple custard. I’ve seen the no cook, no churn, eggless, dairyless, bleh, varieties online, but I’m dubious. Call me old-school, but real ice cream has eggs and cream. Maybe one day I’ll come around. Today is not that day!
For this sweet-tart blend, you can use fresh berries or frozen ones. Just defrost before pureeing them.
Mix the strawberry and custard together, pour it into your ice cream maker and wait for the heavenly results!
Look at that spectacular blend! I had to dip my spoon to taste — you know, for quality control.
Also try this Strawberry Daiquiri Ice Cream with my favorite Balsamic Caramel Sauce — now that is an amazing pairing!
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Strawberry Daiquiri Ice Cream
Ingredients
- 16 ounces strawberries hulled
- 1/4 teaspoon salt
- 1/3 cup sugar
- 2 large eggs
- 1 1/2 cups half and half
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1/4 cup dark rum
Instructions
- Process the strawberries with salt in a blender or food processor until a chunky puree is formed. Set aside.
- In a medium mixing bowl, combine the eggs and sugar and beat until slightly thickened and pale yellow. Set aside.
- Bring half and half to a simmer in a heavy medium saucepan. In a slow, steady stream, beat the hot half and half into the eggs. Pour the egg mixture back into the pan and place over low heat, stirring constantly with a wooden spoon or whisk until mixture thickens. Don't allow the mixture to boil, otherwise the eggs will scramble.
- Remove from heat. Set a strainer over a clean bowl and pour the egg mixture through the sieve to remove any stray pieces of egg. Allow the custard to cool slightly and stir in the heavy cream, rum and vanilla extract. Add the strawberry puree and stir to combine.
- Cover the custard with plastic wrap, resting the plastic directly on the custard so that a skin doesn't form as it cools. Refrigerate several hours or overnight.
- Stir the chilled custard then freeze it in your ice cream machine according to the manufacturers instructions. When finished, the ice cream will be soft, but ready to eat. For firmer ice cream, transfer to a freezer safe container and freeze for at least two hours.
Nutrition
More Ice Cream Favorites:
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- Peanut Butter Banana Ice Cream
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- Blueberry Swirl Key Lime Ice Cream
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- Banana Chip Crunch Ice Cream
Don’t Forget To “Pin It” For Later!
This looks so delicious and colourful. Love it!
The perfect ice-cream for a hot summers day. Stunning photos to go with the recipe., really lovely. I could lick the screen
This strawberry ? ice-cream is looking awesome and mouthwatering thanks
Wow! I would never have thought of this. It sounds fantastic!
Love the story! I didn’t know the story behind ice cream month and ice cream day! Although I never need an excuse to enjoy some good ice cream such as this one!
It’s 104° outside… we need ice cream now!
This looks SO good! I have to make this.
Everyone likes ice cream — and daiquiris!
Oh. My. Yum!! This sounds perfect for dealing with the heat wave that is going on right now!
Tell me about it — it feels like 105? here most days!
You make it look so easy. Great post. Love the pictures. Thanks for sharing 🙂
Making ice cream is easy – and quite good!
I’m with you on the cream and eggs… If I’m going to bother at all, I want that richness.
Glad you’re all in, Anne!
This makes me sad that I don’t have an ice cream maker! It looks so delicious yum
Ice cream makers are between $35-$75. Get one now!