- 1 pint strawberries
- 8 large egg yolks
- ½ cup sugar
- ¼ cup freshly squeezed orange juice
- 2 tablespoons Boxcar Texas Whiskey, Rio Brazos Distillery
- ½ teaspoon salt
- 1 cup heavy whipping cream
- ½ cup confectioners’ sugar
Place strawberries in a food processor and pulse until smooth. Force purée through a fine-mesh sieve to remove seeds and set aside. Create an ice bath consisting of ice and water in a large bowl and set aside.
Make a double boiler by bringing 2 inches of water to boil in a medium pot, then reduce to a simmer. Whisk together yolks, ½ cup sugar, orange juice, whiskey and salt in a separate medium metal bowl. Position bowl atop the pot, making sure that the bowl fits snuggly over the pot and does not touch the simmering water. Continue vigorously whisking the yolk mixture until it thickens, becomes creamy and registers 160°F, about 10 minutes, then remove the bowl and place on the ice bath. Stir until the custard is cool, then set aside.
In a separate medium metal bowl, combine heavy whipping cream and confectioners’ sugar. Whip cream mixture to stiff peaks. Delicately fold whipped cream into custard mixture. Transfer custard mixture to a 9- by 5-inch loaf pan. Dollop ¼ cup of the strawberry purée on top of the custard. Using a knife, swirl the purée into the custard mixture, leaving visible streaks. Wrap tightly with plastic and place in freezer for at least 8 hours and up to 1 week.