Daiquiri Ice - Part II

Okay - so a little more info on the Daiquiri Ice. We found about 3/4 of a teaspoon seems to be about the right amount of Citric Acid...at least for our tastes.

Tonight we made a double batch. It takes about 5 minutes to follow the recipe and make the liquid. We then placed it in the fridge for about 90 minutes with about 15 minutes of that in the freezer. (We aren't the most patient with our deserts!)

When the liquid is ready - it looks just like this. It looks a little darker yet lightens up when frozen.

Now we cheat and use an automatic ice cream maker. This was a gift from Drew's parents years ago and has been well used in our house. They cost under $40.00 now and are well worth it. We also have an extra freezer bowl for when we are making two different types of ice cream.

The doubled recipe fills the Cuisinart full. Almost to full. After about 40-50 minutes it will look like this...

As this point it tastes about right - but is a little to slushy. Pack the frozen mixture in your favorite container and freeze until hard.

Daiquiri Ice

Drew's favorite ice cream flavor from Baskin-Robbins is Daiquiri Ice. We would drive whatever the distance is from home to the nearest BR just for this treat. Well, they recently discontinued the flavor!!! Why? Who can even imagine!! Well - - after a quick Internet search we found this recipe....

Home Clone Version of Baskin-Robbins Daiquiri Ice

2 cups water

1 cup sugar

Juice of 1 lime (we used the concentrate 2tbs = 1 lime)

1 tsp imitation rum extract

1 tsp citric acid powder – you may need to go to a health food store or online for this, but it is a necessary ingredient. (we found this at the health food store in AF)

1 drop green food coloring

Heat sugar and water just until sugar melts. Remove from heat and add citric acid. Stir until dissolved. Let mixture cool until lukewarm, then add rum extract, lime juice and food coloring. Refrigerate until chilled. Churn in an ice cream machine for 25 minutes. Spoon ice into freezer-safe bowl, and move to the freezer for an hour before serving.

Note: The recipe only makes a little over 2 cups, so you may want to double the ingredients.

When finished...pack the ice cream into some sort of container and allow it to harden for a few hours. When ours came out of the ice cream machine it was good - but a little slushy still. It also came out a bit more tart then we would like....a little more research on the net suggests that the tartness can be controlled by the amount of citric acid....we might have to try this again.