Ice Cream

I learned a recipe for making margarita ice cream the other day that sounded simple.  Cream, lime juice, sugar, tequila, and a few other things were mixed and then just left in the freezer to ... well, freeze.  Normally you can't just stick your ice cream mixture in the freezer and forget it, because it won't make creamy ice cream.  Mechanical ice cream makers agitate the mixture while it cools it so that it gets the right consistency. Without an ice cream maker it's do-able, just much more work. 

It dawned on me that the reason the margarita ice cream didnt need a lot of effort was that the alcohol in it kept the cream from freezing into a solid block.  That was the eureka moment - I bet I could make all kinds of fun ice creams like that, using alcohol!  I immediately sent Dan out for some heavy cream.

The basic format is to mix powdered sugar or simple syrup with the alcohol and whatever fruit or flavoring, then whisk in heavy cream and continue to whisk until it gets thicker and somewhat airy (not nearly as thick as whipped cream).  Then it just goes in the freezer for at least a few hours.

I made one ice cream with rum and bananas and another with rum, coconut, and coconut milk.  I liked the coconut best, and Dan said he preferred the banana, but they were both yummy, especially with the fresh cherry sauce I made.  I am usually not much of an ice cream person, but when it tastes like fresh fruit and has rum in it - well, sign me up.

Happy eating!