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.
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