By Tracey
Strawberry Daiquiri Ice Cream
from The Way the Cookie Crumbles
Ingredients:
- 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)
Directions:
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.
