I broke something and managed to go back in time two years. Here’s hoping it’s fixed soon – I need that recipe for strawberry daiquiri ice cream!
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April 11, 2011 by bridget
I broke something and managed to go back in time two years. Here’s hoping it’s fixed soon – I need that recipe for strawberry daiquiri ice cream!
The Way the Cookie Crumbles 
Hi Bridget,
I have most of your site archived in my google reader. Let me know if you need anything.
To tide you over, here’s the recipe for strawberry daiquiri ice cream you wanted:
Strawberry Daiquiri Ice Cream (adapted from David Lebovitz’s Raspberry Ice Cream recipe in The Perfect Scoop)
Makes about 1 quart
Mine wasn’t as limey as I would have liked, so I’ve doubled both the zest and the juice from what I used. I don’t believe the extra juice will be detrimental to the smoothness of the ice cream. You could also let the half-and-half mixture steep with the zest for up to an hour before reheating it and mixing it with the yolks.
When strawberries are pureed, I often prefer to use frozen berries that have been defrosted. Because they are picked at their peak and immediately frozen, they are often of higher quality than fresh strawberries. Furthermore, they make a smoother puree.
To make this more kid-friendly, feel free to use only half the rum. Don’t leave it all out, as it helps keep the ice cream softer.
1 cup (7 ounces) sugar, separated
Zest from 2 limes
Pinch salt
1½ cups half-and-half
1½ cups heavy cream
4 yolks
1½ cups (6 ounces) strawberry puree
¼ cup lime juice (2 limes)
2 tablespoons rum
1. In a medium saucepan, rub the lime zest into ½ cup (3.5 ounces) of the sugar until fragrant. Add the half-and-half and heat the mixture over medium-high heat until it simmers. Meanwhile, pour the cream into a large bowl; set a fine-mesh strainer over the bowl.
2. In a separate medium bowl, beat the egg yolks with the remaining ½ cup (3.5 ounces) sugar. When the half-and-half simmers, very slowly pour it into the beaten egg yolks, whisking constantly. Pour the mixture back into the pot and bring just to a simmer over medium heat, still whisking constantly. Pour through the strainer into the bowl with the cream; stir to combine. Mix in the strawberry puree, lime juice, and rum. Chill until cold, at least 4 hours or up to overnight.
3. Freeze the ice cream custard in your ice cream maker according to the manufacturer’s instructions. Once frozen to the consistency of soft serve ice cream, transfer the ice cream to a chilled bowl and freeze until firm.
Argh! I know the feeling. Perhaps we should all use this opportunity to unearth goodies from 09.
@ Carrie – I was just about to do the exact same thing! I hope you get it fixed soon!
Poor you! I’d hate to think of not having that applesauce cake… Hope you get the lost years back soon.