Strawberry Shortcake Ice Cream 

By Heather H. of Kitchen Concoctions: www.kitchen-concoctions.com 

Prep Time: 25 minutes Cook Time: 10 minutes Chill Time: Overnight plus 4 hours Churn Time: 20 minutes Makes about 1 quart

A rich, custard based ice cream loaded with fresh, juicy strawberries and buttery pound cake. 

Ingredients:

1 ½ cups whole milk  

1 ½ cups heavy whipping cream  

2/3 cup sugar  

2 teaspoons vanilla  

2 eggs, beaten  

1 1/2 cups diced strawberries

3 tablespoons sugar

½ teaspoon lemon juice

1 ½ cups cubed pound cake 

Directions:

In a medium-sized saucepan, bring the milk, cream, sugar and vanilla to a simmer over medium-low heat. Slowly beat 2 tablespoons of the hot milk mixture into the whisked eggs. Pour the entire egg mixture into the pan with the milk and place over low heat. Stir constantly with a whisk or wooden spoon until the custard thickens slightly, about 5 minutes; being careful not to let the mixture boil as the egg will scramble. Remove from the heat and allow the custard to cool completely.

Meanwhile, in a medium saucepan, over medium-low heat, combine ½ cup diced strawberries, sugar, and lemon juice. Let strawberries cook for 10-15 minutes, breaking up and mashing the strawberries with a wooden spoon as they cook. Allow strawberries to cool completely after cooking. Place ice cream custard and strawberries in separate containers. Cover and refrigerate overnight.  

After refrigeration, stir chilled custard. Churn custard in ice cream maker according to manufacturer’s instructions, about 20-25 minutes, until the ice cream is soft serve consistency. Fold in the remaining diced strawberries, chilled strawberry puree and pound cake. Transfer to a freezer-safe container and freeze for at least 4 hours.