I made a comment on The Saucy Southerner facebook page recently asking whether anyone was interested in ice cream. It was prior to my post about Bourbon Cherry Ice Cream and I really wasn’t anticipating what happened next! On that post in the comments, Ariana asked if she could make a flavor request…and I replied, “Certainly!”. She requested strawberry.
Now I’ll tell you, I considered this a challenge. I wanted to give her a “not your ordinary” strawberry. So, I pondered for a bit and I came up with this variation on my basic custard style ice cream. It’s got buttermilk in it for some tang and because I think buttermilk makes most everything taste better! And well, don’tcha know…it’s got alcohol in it too! I’m not the “saucy southerner” for nothin’! *wink*
I just gave it a taste…to be fully truthful, I tasted it straight out of the ice cream churn, but who’s countin’ bites…and I think it turned out just dandy. I’ll be happy for Ariana to give it a try, and I hope you will too!
- 1 cup half & half
- 1 cup buttermilk
- 2 cups heavy whipping cream
- 8 egg yolks
- ⅔ cup sugar
- 1 tablespoon Chambord (raspberry flavored liqueur)
- 2 tablespoons Cointreau (orange flavored liqueur)
- 2 cups fresh strawberries, marinated in liqueurs (for about 30 minutes) then mashed with a potato masher.
- In a heavy saucepan, bring the half & half, buttermilk and cream to a boil.
- Remove from heat.
- In a mixing bowl, whisk the egg yolks and the sugar until they are light, fluffy and pale yellow in color.
- Slowly add the cream mixture, whisking constantly until all the cream mixture is added to the eggs and sugar.
- Return the egg/sugar/cream mixture back to the saucepan.
- Heat, over low heat, stirring constantly, for about 15 minutes or until the mixture coats the back of the stirring spoon.
- Cover and chill in the refrigerator.
- Once the mixture is cool, add it to the ice cream maker and freeze (only half way) according to the manufacturer’s instructions.
- Half way through the freezing add the strawberries and liqueur liquid and complete the chilling process.
Strawberries are in season now, so I was able to get some really beautiful ones for this ice cream.
It’s not your ordinary strawberry ice cream, that’s for sure!