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RECIPE
8 INGREDIENTS10 STEPS30min

Strawberry Daiquiri Ice Cream

5.0
1 Ratings
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!
Strawberry Daiquiri Ice Cream Recipe | SideChef
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!
Garlic & Zest
Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.
http://www.garlicandzest.com
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Estimated Total: Estimated Total:
Fulfilled by
Garlic & Zest
Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.
http://www.garlicandzest.com
30min
Total Time
$1.49
Cost Per Serving

Ingredients

US / METRIC
Servings:
6
Serves 6
1/4 tsp
1 1/2 cups
Half and Half
1/2 cup
Heavy Cream
1/3 cup
Dark Rum
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Nutrition Per Serving

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CALORIES
273
FAT
15.2 g
PROTEIN
4.5 g
CARBS
22.3 g

Cooking Instructions

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Step 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.
Step 2
In a medium mixing bowl, combine the Eggs (2) and Granulated Sugar (1/3 cup) and beat until slightly thickened and pale yellow. Set aside.
Step 3
Bring Half and Half (1 1/2 cups) 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 (1/2 cup) , Vanilla Extract (1 tsp) , and Dark Rum (1/3 cup) .
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.
Step 10
Enjoy!
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Nutrition Per Serving
Calories
273
% Daily Value*
Fat
15.2 g
19%
Saturated Fat
9.4 g
47%
Trans Fat
0.3 g
--
Cholesterol
108.4 mg
36%
Carbohydrates
22.3 g
8%
Fiber
1.6 g
6%
Sugars
17.0 g
--
Protein
4.5 g
9%
Sodium
161.8 mg
7%
Vitamin D
0.3 µg
2%
Calcium
111.8 mg
9%
Iron
0.9 mg
5%
Potassium
124.9 mg
3%
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