Strawberry Tequila Ice Cream
This is a great way to use farmers market strawberries. Their flavor shines through and is complimented by the lime zest and kicked up by the tequila and Gran Torres. Plus this ice cream base couldn't be easier, you just whisk together all the ingredients - no cooking involved. Strawberries and chocolate are one of my favorite combinations and the fruitiness of the habanero rounds out all the flavors.
2 cups heavy cream
1 cup sugar
1 cup half and half
1 cup sour cream
1 1/2 quarts fresh strawberries, hulled
Zest of 1 large lime
3 tablespoons tequila (Silver or Blanco)
1 tablespoon Gran Torres
Chocolate Habanero Sauce
Whisk together the heavy cream and sugar in a large bowl until the sugar has dissolved. Whisk in the half and half and sour cream until well combined.
Scoop the strawberries into a food processor and puree. You’ll need 2 cups. Combine the puree with the ice cream base along with the lime zest, tequila and Gran Torres. If you have time, cover and refrigerate for 4 hours to completely chill.
If you want to speed up the process, create an ice bath by filling a large bowl halfway with ice, add enough water so that the ice moves freely. Nestle the ice cream bowl into the ice bath and whisk regularly until completely cool. Freeze in an ice cream freezer according to the manufacturer’s directions. Scrape into a resealable container and freeze for several hours to firm. Serve with Chocolate Habanero Sauce.