Pound Cake

1. Cream the sugar and the shortening.
2. Add the sour cream, eggs, vanilla and dry ingredients.
3. Pour the smooth batter into a greased and floured bundt pan or a tube pan. (I usually use a tube pan because it has straight edges and a removable bottom so the cake slides out of the pan easily.)
4. Bake the cake for 60 minutes at 325 degrees or until a toothpick comes out clean. Let it cool in the pan for fifteen minutes prior to removing it.
5. To remove the cake, gently slide a sharp knife around all of the edges to loosen it from the pan.
6. Then place a plate over the top of the pan and flip it over to allow the cake to slide out of the pan.
7. Let it cool completely.
8. Chop or crumble the pound cake that will be used in the ice cream into small pieces.

Ice Cream

1. In a large saucepan, beat the eggs, milk and sugar until well blended.
2. Cook the egg mixture over low heat for roughly 10 minutes, stirring constantly, until thickened. It should smoothly coat the back of a wooden spoon.
3. Let the mixture cool.
4. Add the heavy cream and the vanilla.
5. Stir until blended and refrigerate the mixture until it is completely chilled, for several hours or up to overnight.
6. Following the instructions of your ice cream maker, pour the chilled mixture into your machine and stir it until the ice cream forms.
7. As the cream becomes the consistency of soft-serve, add the strawberry puree and the pound cake chunks. *I added these both at the very end and stirred minimally afterward (You can even stir these in by hand) to maintain the marbled, strawberry swirl look. If you prefer, you can stir the strawberry in at the start and you will get a pink ice cream.
8. It will typically be more like soft-serve when you first make it. If you want firmer ice cream, transfer it to a sealed container once it reaches the soft-serve consistency and let it freeze for several hours until it hardens.
9. Recipe makes 1 quart of ice cream.