Strawberry Vanilla Ice Cream

  • 3 tbsp Blue Chair Bay® Vanilla Rum
  • 3 cups fresh strawberries, hulled and mashed
  • pinch of salt
  • 3/4 cup sugar
  • 1 1/4 cups milk
  • 1 1/3 cups heavy cream
  • 3 egg yolks
  • 1 tsp lemon juice
  • 1 tsp vanilla extract

Set a bowl into an ice water mixture to keep it cold and ready for the ice cream mixture.⁠ Combine the mashed strawberries, salt, and 1/4 cup sugar in a saucepan. Mix thoroughly and let sit for 30 minutes. Mix once or twice as it sits to ensure sugar is dissolved.⁠ Meanwhile, whisk egg yolks and 1/4 cup sugar in a medium bowl until combined and pale yellow.⁠

Heat the milk, cream, 1/4 cup sugar in a saucepan over medium heat, stirring occasionally, until milk starts to steam.⁠
After milk mixture has heated, gradually whisk into yolks until combined. Then add back milk mixture to the saucepan. Stirring frequently until it is steaming again.⁠

Once custard is ready, strain into the bowl set in the ice-water bath and stir occasionally until cool.⁠
Taking the saucepan with the strawberries, heat on medium and cook for 2-3 minutes and then strain the juice out.⁠
Put the strained berries into a bowl and add the lemon juice and rum. Allow to cool. Take the strawberry juice and allow to cool in another ice bath or in the refrigerator. Once cooled combine with custard and also add in vanilla.⁠ When custard has cooled enough, start the machine and churn according to manufacturer directions.⁠ As the mixture begins to firm up, add the strawberries last and allow to churn or mix in with a soft spatula and freeze to firm up.⁠

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