For a lot of people, a glass of wine or an ice cold beer is a way to unwind after a long day of work, or the perfect thing to kick off the weekend. Me? I have to confess I’m not much of a drinker these days. In fact, the only alcoholic beverages I remember having in the past few months are champagne toasts at weddings. If we’re on vacation though, especially somewhere tropical, all bets are off. They can’t bring me fruity drinks fast enough! Pina coladas are my favorite – one sip and I’m instantly transported to an exotic island, my toes in the white sand and the sparkling blue water shimmering in the distance. Wouldn’t that be nice right about now?
So, National Ice Cream Month continues today with this strawberry daiquiri ice cream – another of my favorite fruity drinks, transformed into a smooth, creamy dessert! The lime and rum are pretty subtle so this doesn’t scream boozy when you have your first bite. I think the rum really helps to give the ice cream that perfect homemade texture – firm, but scoopable, even straight from the freezer. If you like strawberry ice cream, I can almost guarantee this will become a new favorite. I left most of the batch I made with Shane’s parents so I’ll be churning another one as soon as I make room for the ice cream canister in my cramped freezer!
Strawberry Daiquiri Ice Cream
from The Way the Cookie Crumbles (who adapted from David Lebovitz’s The Perfect Scoop)
1 cup (7 oz) sugar, divided
zest of 2 limes
1 1/2 cups half-and-half
1 1/2 cups heavy cream
4 large egg yolks
1 1/2 cups strawberry puree
1/4 cup lime juice (from about 2 limes)
2 tablespoons rum (I used black rum)
Combine 1/2 cup of the sugar and the lime zest in a medium saucepan. Rub the sugar and zest together with your fingertips until moist and fragrant. Add the half and half to the pan and stir to combine. Set over medium heat and bring the mixture to a simmer. Meanwhile, add the cream to a large heatproof bowl and set a fine-mesh strainer over the bowl.
In a medium bowl, whisk the egg yolks and the remaining 1/2 cup of sugar. When the half and half reaches a simmer, slowly pour it into the bowl with the yolks, whisking constantly, until completely incorporated. Transfer the mixture back to the saucepan and cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a wooden spoon (it will register between 170 and 175 F on an instant read thermometer). Pour through the strainer into the bowl with the cream; stir to combine. Stir in the strawberry puree, lime juice, and rum. Chill the custard until very cold, at least 4 hours but preferably overnight.
Freeze the custard in your ice cream maker according to the manufacturer’s instructions. Store the ice cream in an airtight container in your freezer.