strawberry daiquiri ice cream

When it comes to alcohol, I pretty much like it all. Red wine, white wine, dark beers, light beers, vodka cocktails, straight whiskey. It’s all good. I don’t drink foo-foo drinks often, only because they’re too much work to mix up at home and too low on alcohol to pay for in a bar. But that doesn’t mean I have anything against the combination of fruit and liquor.

Still, doesn’t it seem like fruit puree, citrus, alcohol, and the cream that’s inevitably served, whipped, on top, would be an even better combination churned into ice cream?  The same combination of strawberries and lime, but smoother, richer, and, okay, less alcoholic.

I wish it had occurred to me earlier – like before we ate all the ice cream – to pour rum over the ice cream. Rum float!  Or to mix so much rum into the base that the ice cream doesn’t freeze completely.  Rum slushy!  Or I suppose we could keep this recipe as a dessert and not a cocktail.  If I must.

One year ago: Artichoke Ravioli
Three years ago: Blueberry Poppy Seed Brunch Cake

Printer Friendly Recipe
Strawberry Daiquiri Ice Cream (adapted from David Lebovitz’s Raspberry Ice Cream recipe in The Perfect Scoop)

Makes about 1 quart

Mine wasn’t as limey as I would have liked, so I’ve doubled both the zest and the juice from what I used. I don’t believe the extra juice will be detrimental to the smoothness of the ice cream. You could also let the half-and-half mixture steep with the zest for up to an hour before reheating it and mixing it with the yolks.

When strawberries are pureed, I often prefer to use frozen berries that have been defrosted. Because they are picked at their peak and immediately frozen, they are often of higher quality than fresh strawberries. Furthermore, they make a smoother puree.

To make this more kid-friendly, feel free to use only half the rum.  Don’t leave it all out, as it helps keep the ice cream softer.

1 cup (7 ounces) sugar, separated
Zest from 2 limes
Pinch salt
1½ cups half-and-half
1½ cups heavy cream
4 yolks
1½ cups (6 ounces) strawberry puree
¼ cup lime juice (2 limes)
2 tablespoons rum

1. In a medium saucepan, rub the lime zest into ½ cup (3.5 ounces) of the sugar until fragrant. Add the half-and-half and heat the mixture over medium-high heat until it simmers. Meanwhile, pour the cream into a large bowl; set a fine-mesh strainer over the bowl.

2. In a separate medium bowl, beat the egg yolks with the remaining ½ cup (3.5 ounces) sugar. When the half-and-half simmers, very slowly pour it into the beaten egg yolks, whisking constantly. Pour the mixture back into the pot and bring just to a simmer over medium heat, still whisking constantly. Pour through the strainer into the bowl with the cream; stir to combine. Mix in the strawberry puree, lime juice, and rum. Chill until cold, at least 4 hours or up to overnight.

3. Freeze the ice cream custard in your ice cream maker according to the manufacturer’s instructions. Once frozen to the consistency of soft serve ice cream, transfer the ice cream to a chilled bowl and freeze until firm.

 

Comments

  1. This sounds awesome! I’m thinking a dessert of this after a summer barbecue would hit the spot :) I’m on an ice cream kick lately, so this is definitely on my to-make list.

  2. we would get long spendidly. Love this.

  3. Love the pics! Sounds like you will just have to make it again with the rum!

  4. This sounds so good – especially with rum poured over the top!!!

  5. This looks fantastic! I cannot wait to break out my ice cream maker. I’m bookmarking this recipe :D

  6. You are a genius!! I am making this as soon as I can fit my ice cream canister in my freezer :)

  7. Yum! I’ve been looking for strawberry ice cream recipes, and this one looks great. Good work!

  8. Wow, this looks amazing! I love strawberry daiquiri and this is such a great way to do it

  9. I will definitely be making this come summer!

  10. You lush! Must run in the family because I like pretty much all forms of alcohol too. This sounds really good.

  11. looks great, but i agree that a rum slushy/float would be AMAZING

  12. Oh, this is just in time for warmer weather! This would be a perfect springtime picnic dessert. :)

  13. Linda says:

    Hey, I make this all the time when I freeze my leftover strawberry daiquiris and then eat them again. I usually defrost it some but leaving it frozen would be ice cream right? Your recipe sounds very creamy and good, maybe we can have it for Easter. Anyway, never knew my children took after their father so much on the alcohol front. MOM

  14. Bridget,
    even though you say you are not “an expert food photographer”, your pictures are beautiful. You are very talented.
    I found you through Bloggers Bake for Hope and I’m glad I did!

  15. Karen in Alaska says:

    I was planning on making a rhubarb custard pie for a small gathering of friends and thought that, since strawberries compliment rhubarb (or other way around), a scoop of strawberry daiquiri ice cream would be good with it. So, checked on the net and actually found your recipe. I made it. And, it was a BIG HIT. So Good. Thank you.

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