Name: Homemade Strawberry Shortcake Ice Cream
Prep time: 30 min
Cook time: 1 h 10 min
Total time: 1 h 40 min
Cuisine: American
Ingredients: 3 eggs; 2 cups (473 ml) milk; 1 cup (237 ml) sugar; 2 cups (473 ml) heavy cream; 2 tsp vanilla extract; 0.75 cups (178 ml) strawberry puree; 1 cup (237 ml) finely crumbled or chopped pound cake; 2.25 cups (534 ml) flour; 2 cups (473 ml) sugar; 0.5 tsp salt; 0.5 tsp baking soda; 1 tsp vanilla; 1 cup (237 ml) shortening or butter; 1 cup (237 ml) sour cream; 3 eggs

Description

Homemade French vanilla ice cream swirled with strawberry puree and pound cake. A dreamy summer dessert!

Ingredients

Units Scale

3 eggs
2 cups (473 ml) milk
1 cup (237 ml) sugar
2 cups (473 ml) heavy cream
2 tsp vanilla extract
0.75 cups (178 ml) strawberry puree
1 cup (237 ml) finely crumbled or chopped pound cake
2.25 cups (534 ml) flour
2 cups (473 ml) sugar
0.5 tsp salt
0.5 tsp baking soda
1 tsp vanilla
1 cup (237 ml) shortening or butter
1 cup (237 ml) sour cream
3 eggs

Instructions

Cream the sugar and shortening.
Add the sour cream, eggs, vanilla, and dry ingredients.
Pour the smooth batter into a greased and floured bundt pan or tube pan.
Bake the cake for 60 minutes at 325°F (163°C) or until a toothpick comes out clean.
Let it cool in the pan for fifteen minutes before removing it.
Gently slide a sharp knife around the edges to loosen the cake from the pan.
Place a plate over the pan and flip it over to remove the cake.
Let the cake cool completely.
Chop or crumble the pound cake for the ice cream into small pieces.
In a large saucepan, beat the eggs, milk, and sugar until well blended.
Cook the egg mixture over low heat for roughly 10 minutes, stirring constantly, until thickened and it coats the back of a wooden spoon.
Let the mixture cool.
Add the heavy cream and vanilla.
Stir until blended and refrigerate the mixture until completely chilled (several hours or overnight).
Following your ice cream maker’s instructions, pour the chilled mixture into the machine and stir until the ice cream forms.
As the cream reaches a soft-serve consistency, add the strawberry puree and pound cake chunks; stir minimally to maintain a marbled look.
If you want firmer ice cream, transfer it to a sealed container once it reaches soft-serve consistency and freeze for several hours until hardened.

Notes

For a richer flavor, use high-quality vanilla extract and fresh strawberries for the puree.
To prevent ice crystals, make sure the ice cream base is thoroughly chilled before churning.
Leftover ice cream can be stored in an airtight container in the freezer for up to 2 weeks.

Prep Time: 30 minutes
Cook Time: 70 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 400
Sugar: 50
Sodium: 100
Fat: 25
Saturated Fat: 15
Unsaturated Fat: 8
Carbohydrates: 40
Fiber: 2
Protein: 5
Cholesterol: 100