Star Spangled Explosion Ice Cream
Celebrate America with this patriotic ice cream, which features strawberry purée and crème de cassis.
7 qt. half-and-half
6 cups granulated sugar
3 vanilla beans with seeds
3 qt. heavy cream
21⁄2 qt. strawberry purée, heated with 5% sugar, strained
2 oz. crème de cassis, alcohol flamed off
6 to 8 oz. high-quality sherry, alcohol flamed off
11⁄2 qt. sprinkle mixture with equal parts red, white and blue sprinkles
21⁄2 lb. slightly oversized malted milk ball candy
1. Heat half-and-half, sugar and vanilla. Scald; then cool mixture over ice bath. Stir in heavy cream. Chill overnight. Remove vanilla beans.
2. Blend in strawberry purée, crème de cassis and sherry. Freeze. Layer in sprinkles and malted candy by hand. Freeze.
Recipe by The University of Maryland, College Park, Md.