{Recipe} Boozy smashed strawberry ice-cream

Following the very recent success of my matcha ice-cream, I was pumped to try making more ice-creams, partly because the matcha ice-cream never made it into my freezer. All. Gone.

I have been toying with some ideas. Caramelized bacon. Toasted peanuts. Carrot and walnut. Maybe next time I will pick one of these and see how they turn out. Could be interesting.

Now, as I have six punnets of strawberries sitting in the fridge, I wanted to make some fresh strawberry ice-cream. Strawberry ice-cream is quite boring by itself, I figured, so why not add a little twist? There was a bottle of Wolfblass Eaglehawk Riesling hiding somewhere in the kitchen for ages and that provided the boozy kick to this fabulous ice-cream. I guess Pimm’s would work even better.

Boozy Smashed Strawberry Ice-Cream

Makes 1/2L ice-cream

1c lite milk

1 1/2c full fat cream

1/2c sugar

2 large eggs

1 large egg yolk

1tsp vanilla essence

1/2tsp salt

2 punnets strawberries, stems removed and rinsed

1/2c liquer of your choise (I used a fairly dry Reisling)

In a medium saucepan, combine milk and cream over medium-low heat. When mixture begins to bubble slightly, lower heat and simmer on low heat for 30 minutes. In a separate bowl, beat sugar, eggs and egg yolk on medium speed until thickened to a mayonnaise-like consistency. Measure out 1c of hot milk-cream mixture. Set mixer on low speed, add hot mixture in a slow, steady stream and mix thoroughly.  Stir the egg mixture into the saucepan with the remaining hot milk-cream mixture. Cook over low heat, stirring constantly until mixture thickens to a pudding-like consistency and the custard should coat the back of your spoon. This takes about 5-10 minutes. With bare hands, smash strawberries and add to the warm custard. Add your choice of liquer. Transfer to a clean bowl, cover with clingwrap and refrigerate until completely chilled. Pour custard into your ice-cream machine and follow the manufacturer’s instructions.