Word to your mother. Aw shucks. This was THE best ice cream to eat growing up in Tucson. I mean, when we weren’t at Eegees anyway. It’s tart, crisp, citrusy, refreshing. I think it’s safe to say Daiquiri Ice from Baskin Robbins has always been one of my top 2 ice creams…ever. This recipe is the spittin’ image. I found the recipe online here. So simple. PS, Costco has ice cream machines for TWENTY THREE CLAMS. You are insane if you don’t own one by sun-up. Is that word hyphenated? Anyway…please. I beg you. Make this happen. It’s about to get really hot up in here. Summer sends her love!
- 2 cups water
- 1 cup sugar
- Juice of 1 lime
- 1 tsp imitation rum extract
- 1 tsp citric acid powder – it is a necessary ingredient. I found it here
- 1 drop green food coloring
How to make Daiquiri ice Baskin Robbins :
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.