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.
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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
1½ cups half-and-half
1½ cups heavy cream
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.