My husband and I went to Bermuda for our honeymoon two years ago. And while on the cruise ship there we did a rum tasting – and ended up buying three bottles of rum! So when I had an overabundance of strawberries and I found this recipe (which includes rum!) – I knew I was all set! Actually adding alcohol to homemade ice cream helps keep a softer consistency when frozen. Fortunately this only made a small dent in both my strawberry and rum stash – so I can definitely make more of this when I feel like it!.
I have to say – this is some of the best ice cream I’ve ever made. It’s super smooth, creamy and sweet.
Believe me – you will see the bottom of your glass before you know it! Enjoy!
- 1 cup sugar, separated
- Zest from 2 limes
- Pinch salt
- 1 1/2 cups half-and-half
- 1 1/2 cups heavy cream
- 4 egg yolks
- 1 1/2 cups (~12 ounces) strawberry puree
- 1/4 cup fresh lime juice
- 3 Tbsp. rum
1. In a medium saucepan, rub the lime zest into 1/2 cup of the sugar until fragrant. Add the half-and-half and pinch of salt and heat the mixture over medium-high heat until it simmers.
2. Pour the cream into a large bowl; set a fine-mesh strainer over the bowl.
3. In a separate medium bowl, beat the egg yolks with the remaining 1/2 cup sugar. When the half-and-half simmers, very slowly pour it into the beaten egg yolks, whisking constantly.
4. Pour the mixture back into the pot and bring just to a simmer over medium heat, still whisking constantly (the mixture should reach 170 degrees F).
5. 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.
6. Freeze the ice cream custard in your ice cream maker according to the manufacturer’s instructions and freeze until firm.
Source: slightly adapted from The Way the Cookie Crumbles