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.
I think this ice cream is a much better way to unwind 🙂
Great minds think alike, I also have a frosty alcoholic post today. Nothing like a daiquiri in ice cream form-Yum!
This sounds ah-mazing! Love the photo too!
This was such a refreshing summer treat to find in our freezer when we got home. Loved the strawberry richness combined with the freshness of the lime. Great combo. The rum taste was there but very subtle. Delicious! Thanks again, Tracey!
Now this is my kind of ice cream! Love the look of this. Yum!
I’m not a drinker, but I love virgin strawberry daquiris. They have such a great flavor! This ice cream would be perfect after a hot day in the sun.
YUM YUM YUM!
This sounds like the perfect marriage of a tropical drink and a dessert! I’m making more roasted banana ice cream tonight and am going to add a little rum to it.
Sounds like the perfect summer treat. Wonder if it would work with piña colada flavor too?
Yum! That looks awesome! I could totally go for some of that right now 😀
Alcohol is just as much of an indulgence for me as dessert. Sigh. Too many weaknesses! 🙂 Glad you liked this.
What a fun flavor! I have actually never made strawberry ice cream, this looks like an extra good one to try.
What a perfect combo. I’m with you on the fruity drinks 🙂
Mmm, this sounds so good!
I’m usually not a fan of dealing with custard-based ice creams, but I may have to change my mind for this one!
What a fun flavor for an ice cream. I’d definitely be longing for a beach chair in the sand.
Yummy! Pregnant or not, I totally want this…2 little spoons of rum isn’t that much, is it? 😉
Yummy! Pregnant or not, I totally want this…2 little spoons of rum isn’t that much, is it? 😉
Yummy! Pregnant or not, I totally want this…2 little spoons of rum isn’t that much, is it? 😉
Yummy! Pregnant or not, I totally want this…2 little spoons of rum isn’t that much, is it? 😉
Yummy! Pregnant or not, I totally want this…2 little spoons of rum isn’t that much, is it? 😉
@Lori – I’m sure there’s a pina colada ice cream recipe out there somewhere 🙂 It’s on my to-do list, hopefully I’ll come across a good one before summer is over!
@Diana – I think you could halve the rum if you wanted. Less guilt, and I think it would still help to keep the ice cream soft. The taste would be very subtle though…
i made strawberry basil sorbet this week that is yummy but this looks to die for! i’ll take ice cream over alcohol any day 😉
Oh my T, this ice cream looks just fantastic!! I have a great idea for some ice cream I’d like to try but I think I need a partner in crime so whenever you have that canister frozen, indulge me and I’ll explain. 🙂 It’s based on a mixed drink that I had recently which was AMAZING so now I have to create it into an ice cream!!
Anyway, amazing ice cream as usual. I’ll have to try this!
Another one on the to-try list from Perfect Scoop! I can just about taste it. I confess, I have a pina colada weakness myself (and if you haven’t tried the pina colada sorbet from TPS, you really must).
I saw this on a 4th of July roundup and just had to pin it. I hope you’ll share your best post of the week on my Friday Flash Blog Linky Party going on ALL weekend at The Jenny Evolution.
Jennifer
thejennyevolution.com