Strawberry Lemon Vodka Ice Cream

In a medium sauce pan, add whipping cream, creamer and sugar. Bring mixture just to a boil. Take off heat. Take a little bit of the hot mixture and add it to the egg yolks, stirring it in quickly to temper the egg mixture. Pour egg mixture into the sauce pan with the cream mixture, place back on the stove, and cook until it reaches 170ºF.

Cool for about 20 minutes, stirring occasionally to release the heat from the mixture. Stir in vanilla, strawberry jello, lemonade concentrate, and strawberry vodka.

Place covered mixture in the refrigerator overnight, or if you want to churn your ice cream sooner, place the covered dish in the freezer until mixture is very cold (I put mine in the freezer for 2 hours).

When custard mixture is very cold and just before you pour custard into ice cream maker, stir in strawberry yogurt and mix. Pour into ice cream maker and churn according to manufacturer’s directions.

If you wish to eat this right after churning, the ice cream will be soft. I place mine in an airtight container and place in the freezer overnight. The next day, the ice cream is hard and can be scooped.

Makes about 1 1/2 quarts.