Kristie Christensen Champagne Punch
Easy-to-make and sure to become your party prerequisite, Kristie Christensen's Signature Champagne Punch is fortified with high end liqueurs to give it that extra...ahem...punch.
Ingredients
- 1 LB Fresh Strawberries
- 1 Cup Granulated Sugar
- 3/4 Cup Whole Milk
- 2 TBSP Freshly squeezed lemon juice
- 1/2 Cup Heavy Whipping Cream
Instructions
- Remove the stems and leaves from the strawberries and rinse in cold water.
- Place the strawberries, lemon juice and the sugar in a food processor and process until liquefied
- Add the milk and run the food processor until all the mixture is smooth.
- Whip the cream with a wire whisk until it begins to thicken slightly and becomes the consistency of buttermilk.
- Mix the cream and strawberry mixture in a bowl and mix thoroughly.
- Pour the mixture into a gelato or ice cream maker and freeze following the manufacturer’s instructions.
- Place the finished gelato into a freezer safe container and allow to fully freeze before serving (2-3 hours).
Notes
**To avoid ice crystals try making your mix ahead of time and refrigerating it for 12 -24 hours to get it very cold. Also, chill the canister that the ice cream is being made in if possible by placing it in the freezer for 24 hours. Then place the finished ice cream in the coldest part of the freezer.
This will speed up the freezing process which should help reduce the ice crystals.
***adding an ounce of alcohol will also help reduce the ice crystals.