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.
strawberry daiquiri ice cream
- 16 ounces fresh 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
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.