Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
Process the
Fresh Strawberries (455 g)
and
Salt (2 g)
in a blender or food processor until a chunky puree is formed. Set aside.
Step 2
In a medium mixing bowl, combine the
Eggs (2)
and
Granulated Sugar (65 g)
and beat until slightly thickened and pale yellow. Set aside.
Step 3
Bring
Half and Half (360 mL)
to a simmer in a heavy medium saucepan.
Step 4
In a slow, steady stream, beat the hot half and half into the eggs. Pour the egg mixture back into the pan and place over low heat, stirring constantly with a wooden spoon or whisk until mixture thickens. Remove from heat.
Step 5
Set a strainer over a clean bowl and pour the eggs mixture through the sieve to remove any stray pieces of egg. Allow custard to cool slightly and stir in the
Heavy Cream (120 mL)
,
Vanilla Extract (5 mL)
, and
Dark Rum (80 mL)
.
Step 6
Add the strawberry puree and stir to combine.
Step 7
Cover the custard with plastic wrap, resting the plastic directly on the custard so that a skin doesn't form as it cools. Refrigerate several hours or overnight.
Step 8
Stir the chilled custard then freeze it in your ice cream machine according to the manufacturers instructions.
Step 9
When finished, the ice cream will be soft, but ready to eat. For firmer ice cream, transfer to a freezer safe container and freeze for at least two hours.
