Strawberry shortcake ice cream? Heck yeah. It combines three of my absolute favorite desserts: pound cake, ice cream, and strawberry shortcake.
Custardy vanilla ice cream combines with strawberry puree swirls and chunks of vanilla pound cake. It’s one of my favorite ice creams by far!
You do need to have an ice cream maker for this. I use a Cuisinart that I got for around $60. I find that it’s well worth it, as long as you have room to store it. I used it regularly last summer and predict that this summer will be the same!
Now for the ice cream…
The night before, you’ll want to place the bowl of your ice cream maker in the freezer, if that’s how yours works.
Start by placing your egg yolks in a bowl and beating them. Then whisk together the cream, milk, ¾ c. sugar, salt, and vanilla in a large saucepan and bring the mixture to a simmer. Continue to whisk it as it heats.
While the cream mixture heats, get the strawberries going. Just throw them in a small saucepan and sprinkle with 2 tablespoons of sugar. Let them simmer over medium heat until the strawberries break down and the mixture begins to thicken. You want the breakdown so you don’t get chunks of frozen strawberry ice in your final product.
Next temper the egg yolks by whisking in about a tablespoon of the hot cream mixture at a time. Once you have ¼ cup or so of the cream mixture whisked in, you can start adding it in slightly larger volumes. Continue to do this until you have half of the cream mixture combine with the eggs. Then add the egg and cream mixture to the saucepan.
Cook the cream mixture over medium heat until it thickens and coats the back of a spoon. This will take somewhere in the range of 12 to 15 minutes.
Once it’s thick, pour the cream mixture through a fine mesh strainer to remove any large chunks of egg that may have formed. This step will give you a smoother custard.
Remove the strawberries from the heat and puree with an immersion blender or a food processor.
Then place both the cream mixture and the strawberry mixture in the refrigerator to chill for at least 6 hours. You’ll combine the two later.
After 6 hours, place the cream mixture in your ice cream maker and let it process until it reaches soft serve consistency.
Crumble in the pound cake pieces, leaving some bigger chunks, and let it incorporate for a minute or two. Then drizzle the strawberry mixture in a thin stream. Once you’ve added it all, stop the machine so you have ribbons of strawberry, instead of strawberry ice cream.
Place the ice cream in whatever containers you are using and throw it in the freezer. You could also eat it immediately, but I like to let it harden a little bit more.
The Recipe: Strawberry Shortcake Ice Cream
- 6 large egg yolks
- 1 ½ c. heavy cream
- 1 ½ c. whole milk
- ¾ c. plus 2 tbsp sugar, divided
- ¾ tsp kosher salt
- 1 tsp vanilla bean paste or vanilla extract
- 12 strawberries, sliced
- 2 slices pound cake, cut into very small chunks
- Add egg yolks to a medium bowl and beat.
- In a large saucepan, whisk the cream, milk, ¾ c. sugar, salt, and vanilla. Continue to whisk and bring to a simmer over medium heat.
- While you have the cream mixture going, add the sliced strawberries to a small saucepan over medium heat. Sprinkle with 2 tablespoons sugar and stir. Allow strawberries to cook while you finish the cream mixture, stirring occasionally.
- Temper the eggs by adding a few tablespoons of the hot cream mixture to the egg yolks, while whisking constantly. Continue to whisk constantly while you drizzle in about half of the cream mixture in a very slow stream. Then add the tempered egg mixture to the saucepan.
- Cook over medium heat until it thickens and coats the back of a spoon. This should take around 12-15 minutes.
- Pour the cream mixture through a mesh strainer into a bowl with a lid. Place in refrigerator for about 6 hours until it is very cold.
- Remove the strawberries from heat. Puree slightly with an immersion blender or place in a food processor. Then transfer to refrigerator to cool.
- After 6 hours, pour the cream mixture into the bucket of an ice cream maker. Allow to process for 30-40 minutes until it reaches a soft serve consistency.
- Add pound cake pieces to ice cream maker and allow to incorporate 1 to 2 minutes. Then drizzle in strawberry mixture. Stop the machine while ribbons of strawberry exist.
- Transfer to containers and place in freezer.