Strawberry Daiquiri Ice Cream
User Reviews
5
Strawberry Daiquiri Ice Cream
Description
The "Strawberry Daiquiri Ice Cream" recipe starts with roasting strawberries coated in sugar to bring out their natural sweetness and soften them. After roasting, the berries are puréed for use in the ice cream base. The ice cream combines milk, heavy cream, sugar, corn syrup, cream cheese, and a small amount of cornstarch to stabilize the mixture. Dark rum is added alongside the strawberry purée, lending an adult twist to the dessert.
This ice cream features a creamy, smooth texture with the freshness and slight tartness of strawberries balanced by the richness of cream cheese and cream. The roasting of strawberries intensifies their flavor, while the alcohol contributes gentle warmth and complexity. The ice cream is churned to incorporate air and achieve the right consistency.
Served on its own or paired with fruit desserts, pound cake, or cookies, this ice cream offers a refreshing finish to a meal with a strawberry and rum flavor profile.
Ingredients
FOR ROASTED STRAWBERRY PURÉE
- 1 pint strawberries hulled and cut into 1/2" pieces
- ⅓ cup sugar
- 3 tablespoons lemon juice fresh
FOR STRAWBERRY DAIQUIRI ICE CREAM:
- 1½ cups milk whole
- 2 tablespoons cornstarch
- 1½ ounces cream cheese at room temperature
- ⅛ teaspoon salt fine sea salt
- 1¼ cups heavy cream
- ⅔ cup sugar
- 2 tablespoons light corn syrup
- ½ cup Strawberry Puree recipe given above
- ¼ cup dark rum
Instructions
- Preheat the oven to 375°. Transfer the prepared strawberries to an 8x8" glass or ceramic baking dish. Add the sugar and toss to coat. Spread the berries into a single layer and roast for 8-10 minutes or until the berries are softened and have released their juices.
- Trasfer the berries to a food processor and pulse until smooth. Note, you'll only need about 1/2 cup of this purée for the ice cream. The rest can be used for a sauce to spoon on ice cream or pound cake (or both) and swirled into the ice cream like a ribbon.) Set aside.
FOR THE STRAWBERRY DAIQUIRI ICE CREAM
- Add the cornstarch to a small bowl and add 2 tablespoons of the milk. Whisk together to make a slurry. Set aside.
- Add the cream cheese to a large bowl and use a hand beater to beat the cream cheese and salt together until smooth. Set aside.
- Add the rest of the milk, heavy cream, sugar and corn syrup to a 3 quart saucepan. Bring to a boil over medium high heat, stirring occasionally with a wooden spoon. Boil for 4 minutes, then remove from the heat. Whisk in the cornstarach slurry and return the cream mixture back to the stovetop. Heat to a boil, whisking constantly and cook for 1 minute or until the mixture thickens.
- Add about half a cup of the cream mixture to the cream cheese and beat until smooth. Add the rest of the hot cream mixture to the bowl and beat thoroughly to combine, scraping the bowl with a rubber spatula to ensure everything is well mixed.
- Stir in the strawberry purée and rum. Cover and chill until very cold, at least 2 hours or overnight.
- Add the strawberry Daiquiri ice cream mixture to your ice cream maker and churn according to the manufacturer's instructions.
PACK THE ICE CREAM:
- Scoop a cup of the ice cream at a time into a storage receptacle and drizzle over some of the thickened strawberry coulis. Follow with another cup of the ice cream and a little more coulis. Continue packing the ice cream in this manner, then transfer to the freezer for at least 2 hours or overnight.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 337 kcal
% Daily Value*
| Calories | 337kcal | 17% |
| Carbohydrates | 41g | 14% |
| Protein | 3g | 6% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 61mg | 20% |
| Sodium | 92mg | 4% |
| Potassium | 213mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 35g | 70% |
| Vitamin A | 699IU | 14% |
| Vitamin C | 45mg | 50% |
| Calcium | 95mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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