In my kitchen, no recipe is ever exactly the same.
In fact, most of the time I’m making it up as I go along.
I had a bag of frozen strawberries from last season that were screaming to be used, so I set out to make the strawberriest ice cream I’ve ever dreamed of! I didn’t.
But it’s still to dai for!
This strawberry ice cream features a slap of rum and tickle of strawberry compote.
Don’t melt when you see the prep time – it’s a chill pace.
This recipe is naturally gluten free and can be made dairy free as well.
Adjust to your tastes and have an ice time!
What composes a compote?
According to whatsthedif.org a Compote, a cousin to preserves, is made with fresh or dried fruit, cooked low and slow in a sugar syrup so that the fruit pieces stay somewhat intact. However, unlike preserves—which are usually jarred for future use—compote is usually used straight away.
TL;DR: chunky, fruity, sugar goo so good nothing can preserve it
Recipe Legend
~
about, approximately. If you use a little less or a little more, the end result will not significantly change.
≧
greater than or equal to; before or up to
∓
plus or minus; add or subtract for variance
ml
millilitres
oz
fluid ounces; ~70ml
tsp
teaspoon; ~5ml
tbsp
tablespoon; ~15ml
cup
~250ml, 8 oz
JD’s Strawberry Daiquiri Ice Cream
Prep Time
8 – 25 hours
“Cook” Time
~2 hours ∓30 minutes
Serves
≧1
Equipment
- Ice cream making machine of your choice.3
- At least two big mixing bowls
- Handheld electric mixer; you can use a stand mixer if you prefer, or a manual whisk to burn some calories pre ice cream consumption
- Mesh sieve or colander
- A small medium pot of the stove
- Ice (though keep this in the freezer until you need it)
- Plastic or ceramic or wooden (not metal!) spatula/scraper
- Ice cream receptacle such as a plastic or metal bucket with a lid4
- Butter knife for rippling (or a sturdy chopstick or something)
Ingredients
- ~3 cups of frozen strawberries (fresh work if you don’t have anything better to do with them!)
- ~1 tsp salt
- ~1 tbsp white sugar
- 2 cups whipping cream (or coconut cream1)
- 1 cups 2-3% milk (or coconut milk1)
- ¼ cup (2.5 oz) White Rum2 (or clear alcohol of your choice: substitute suggestions are Gin or Malibu)
- 2 tbsp corn syrup2 (or white sugar)
- Squeeze of lime juice
- More white sugar (~¼ cup)
~11 steps to a berry delightful ice cream!
Preparing to make ice cream
1
≧25 hours before you’d like to make ice cream, put the ice cream freezer bowl (if applicable) in your freezer5. If you have another type of ice cream maker, prep accordingly.
2
≧8 hours before you’d like to make ice cream, add your frozen strawberries (for fresh strawberries, ≧4 hours prior) to your first big mixing bowl. Add in ~1 tsp salt and ~1tbsp white sugar and mix until evenly distributed.
I left mine on the counter until they started to thaw and I could break them apart. Cover and refrigerate until Step 4.
3
≧2 hours before you’d like to make ice cream, add your creams of choice to the second large mixing bowl. Before the cream sets out too long you must whip it.
- If using whipping cream, whip to sticky state (stop when fluffy, before stiff peaks form).
- If using coconut cream, it will not hold its shape like whipping cream so just get as much air in that bad boy as you can!
Add in the milk, alcohol, and corn syrup.
Whip it good until combined.
Cover and put in the fridge.
It should frostier than royal milk tea!
4
≧0.5 hours before you’d like to make ice cream, remove the strawberries from the fridge. Place the sieve or colander on top of the pot and dump in the strawberries and juice. This will separate the berries and juice! You gotta keep ’em separated.
5
≧0.42 hours before you’d like to make ice cream, remove the cream mixture from the fridge. Combine the cream concoction and strawberry juice.
We need not the fruit, just the juice.
Whip it up again! A little will do.
Return to the fridge for a step.
6
≧0.08 hours before you’d like to make ice cream, assemble the machine. Set it up in a place where it can run undisturbed for an hour or so (or however long yours takes), get your spatulas etc.
Ready, set, goo:
FINALLY – Make that ice cream!
7
When you’re ready to make ice cream make sure your machine is ready to go. Retrieve the ice cream mix from the fridge. Pop the frozen bowl into the ice cream maker and start it up. Pour in the ice cream mixture and let the machine do its thing.
Make the ripple!
8
Create the compote
- Dump the strawberries into the pot from earlier and put it on the stove top on medium heat.
- Add in white sugar and a squeeze of lime juice.
- Mix.
- Put the lid on to let it heat up.
- Remove lid when mix starts bubbling.
- Mash the berries up a bit (or a lot depending on your preferences).
- Let it bubble until thicc.
- Scoop some, blow, and taste it (be careful it’s still HOT!). Adjust as needed.
- Add some salt! Or vanilla! Or more sugar! Or put rum in this too! You do you.
9
10
Finishing touches
- When the ice cream mixer is finished, transfer the contents to your ice cream receptacle. Typically it will still be soft at this stage.
- Give it a stir so the more frozen bits are evenly combined with the less frozen bits.
- Add in the cooled compote.
- Using your rippling instrument of choice, mix in in concentric circles until the fruit is just incorporated.
11
Enjoy some as “soft-serve” now and plunk the receptacle in the freezer for later. Great work!
- 1 This will give it a coconutty taste! I originally used 2x398ml cans of coconut cream and 1×398 can of coconut milk. With the strawberry runoff, twas all together way too much liquid for my machine! Check what volume yours will hold!
- 2 These additions keep the ice cream from freezing super solid and makes it more scoopable. If you’re not a fan of alcohol, add some more corn syrup. If you’re not a fan of corn syrup, add more alcohol!
- 3 I use a 1.2 quart Frigidaire Stainless Steel Ice Cream Maker and that’s what my recipe is based on. Adjust for your machine as needed! If you do not have an ice cream maker machine, you can pour the mix into a container and freeze it as is, but the consistency will be denser and less nice.
- 4 I suggest a sturdy plastic bucket (or metal I suppose, but don’t lick it); If you want to make ice cream sammies, you can also pour the mix into an edged baking sheet and freeze it flat, then chop it into sammy sized chunks!
- 5 If you are also Canadian (or live somewhere else that gets to be ~-40 degrees celsius) and you’re making ice cream in January or February, you can just set it outside if you like!
- 6 Take a bunch of ice cubes and put them in one of your empty mixing bowls, add cold water, put the pot in it. It should rest in the water but not be submerged! Add more ice or cold water to the bowl (not inside the pot) as necessary.
Nutritional information:
Exact information will depend on your specific ingredients.
This is not a healthy recipe and contains high amounts of fat (because that’s what makes cream cream) and also of sugar (because it’s delicious).
However! It does contain strawberry, which is fruit, and fruit is good for you!
So, indulge in the nutritional benefits of strawberries and the emotional benefits of ice cream.
Next time on: this recipe
The addition of crystalized basil or ginger? Frozen with choices!
Query: Where’s the daiquiri?
Daiquiris are traditionally made with white rum, lime juice, and simple syrup (sugar water). If you’ve followed the recipe as is – you have a full daiquiri hidden in your ice cream! Sneaky!
Let me know how it churned out!