When I think of July, I think of hot summer days and the 4th of July holiday. I sure hope July is going to warm back up! It has been a little on the chilly side here in Ohio.
I used my homemade Strawberry Vodka in my new ice cream creation. Oh boy is it good. I am especially fond of the lemony zing that you get when you take a bit of this delicious creation. If you wish to make it non-alcoholic, I would use strawberry jello water in place of the strawberry vodka. I actually do not taste an alcohol flavor in the ice cream. I mostly taste the strawberry lemon flavor and the texture to me is a smooth velvety texture which I think is coming from adding yogurt to the mixture before churning.
I like to start my ice cream with a vanilla custard that I cook on the stove. After slightly cooling I start adding all my goodies to get the flavor I am wanting. I was going to use half and half but mine was spoiled. When I went to grab the milk I noticed my coffee-mate creamer, hmmmmm, I thought I wonder how that Italian Sweet Cream Creamer would be? Another high five for me as it was awesome! I am already starting to think of other creamers I could use to make different flavor ice cream.
Strawberry Lemon Vodka Ice Cream
2 cups heavy whipping cream
1 cup Coffee-Mate Italian Sweet Cream Coffee Creamer
2/3 cup sugar
1 T vanilla
5 egg yolks
6 ounce strawberry yogurt
3 tablespoons strawberry jello powder
3 tablespoons strawberry vodka
1/2 cup lemonade concentrate
In a medium sauce pan add the whipping cream, creamer and sugar. Bring the mixture just to a boil. Take off the heat. Take a little bit of the hot mixture and add it to the egg yolks stirring it in quickly to temper the egg mixture. Pour the egg mixture into the sauce pan with the cream mixture and place back on the stove and cook until it reaches 170 degrees.
Cool for about 20 minutes, stirring occasionally to release the heat from the mixture. Stir in the vanilla, strawberry jello, lemonade concentrate, and strawberry vodka.
Place covered mixture in the refrigerator over night or if you want to churn your ice cream sooner place the covered dish in the freezer until the mixture is very cold (I put mine in the freezer for 2 hours)
After custard mixture is very cold and just before you pour custard into the ice cream maker, stir in the strawberry yogurt. After mixed in pour ice cream custard mixture into your ice cream maker and churn according to manufacturers directions.
If you wish to eat it right after churning, the ice cream will be soft. I place mine in an air tight container and place in the freezer over night. The next day the ice cream is hard and can be scooped.
You might also like:
