In 1984, President Ronald Reagan designated July as National Ice Cream Month and the third Sunday of the month as National Ice Cream Day. Enjoy this great recipe anytime!
Total Time
30min
5.0
1 Rating
Author: Garlic & Zest
Servings:
6
Ingredients
•
3
cups
Fresh Strawberries
•
1/4
tsp
Salt
•
1/3
cup
Granulated Sugar
•
2
Eggland's Best Classic Eggs
•
1 1/2
cups
Kemps Half & Half
•
1/2
cup
Heavy Cream
•
1
tsp
Vanilla Extract
•
1/3
cup
Dark Rum
Cooking Instructions
1.
Process the Fresh Strawberries (3 cups) and Salt (1/4 tsp) in a blender or food processor until a chunky puree is formed. Set aside.
2.
In a medium mixing bowl, combine the Eggland's Best Classic Eggs (2) and Granulated Sugar (1/3 cup) and beat until slightly thickened and pale yellow. Set aside.
3.
Bring Kemps Half & Half (1 1/2 cups) to a simmer in a heavy medium saucepan.
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.
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 (1/2 cup), Vanilla Extract (1 tsp), and Dark Rum (1/3 cup).
6.
Add the strawberry puree and stir to combine.
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.
8.
Stir the chilled custard then freeze it in your ice cream machine according to the manufacturers instructions.
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.
10.
Enjoy!
Nutrition Per Serving
CALORIES
273
FAT
15.2 g
PROTEIN
4.5 g
CARBS
22.3 g
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