Caña Rum Bar’s Angostura Bitters and Strawberry Ice Cream

Hold onto summer with this bitters-tinged ice cream
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Angostura Bitters and Strawberry Ice Cream
by Danielle Crouch of Caña Rum Bar

1 cup Angostura bitters
1 packet unflavored gelatin packet
1 1/2 cup strawberries
3/4 cup organic whole milk
2/3 cup white sugar
Pinch of salt
1 cup heavy cream
1 1/2 teaspoon vanilla extract

It is very important to stay on top of the ice cream. The ingredients and the bowl for the ice cream maker must be very cold. The ingredients should ideally be prepped and refrigerated/frozen over night with a minimum of six hours.

1. Mix one unflavored gelatin packet with one cup of Angostura Bitters (44.7 percent ABV).  Let sit in the fridge overnight.

2. Meanwhile, puree one cup of strawberries and chop another half cup of strawberries. In another bowl, whisk 3/4 cup of organic whole milk, 2/3 cup of white sugar and a pinch of salt.  Stir in one cup of heavy cream and 1 1/2 teaspoons of vanilla extract. Stir in the strawberries with all of their juices. Refrigerate overnight.

3. When all of your ingredients have been refrigerated overnight, you are ready to make the ice cream. Do not remove the bowl from the freezer until you are ready to use the machine.

4. Coffee strain the cold Angostura bitters. Mix with the strawberry cream mixture. When you are ready, pour the mixture into the frozen freezer bowl and let the ice cream maker mix until the ice cream is thickened. This should take 20-30 minutes. The ice cream will have a soft, creamy texture. Place in quart containers in the freezer and let it firm up further in the freezer preferably overnight.