Does anyone have a recipe for Strawberry shortcake ice cream?

[ann]

Or any ideas on what I could try to make strawberry shortcake ice cream?

Thanks for reading,

Ann

btw, Peggy Fallon's Butter Pecan Ice Cream is a winner, especially if you melt butter over the pecans and sprinkle with coarse salt before you toast them! This was in another Butter Pecan Ice Cream recipe Meryl linked here.

 

[traca]

I'm confused. What would make ice cream like strawberry shortcake? Bits of dough stirred in? Or

are you looking for a good strawberry ice cream recipe?

 

[traca]

REC: Sara Moutlon's Extra Creamy Strawberry Ice Cream

3 large egg yolks
1/2 cup sugar
1 teaspoon pure vanilla extract
Pinch salt
1 cup half and half
1 cup heavy cream
1 pint strawberries

In a bowl, whisk together the egg yolks, sugar, vanilla, and salt. Pour the half-and-half and cream into the top of a double boiler and heat over hot water until hot, but not boiling. Stir with a wooden spoon, scraping the bottom of the pan to prevent sticking. Slowly pour the hot cream into the eggs and whisk until smooth.

Return to the double boiler and cook over medium-low until thick and bubbling around the edges. The custard will coat a wooden spoon.

Strain the custard through a fine-mesh sieve into a metal bowl. Cover and chill for at least 4 hours or overnight.

Rinse and hull the berries. Roughly chop the berries and transfer half to a small bowl. Mash the other half with a fork or potato masher; they will not be smooth but still a little chunky. Add them to the chopped berries. Chill for at least 1 hour.

Pour the cream into the canister of an ice cream maker. Freeze according to manufacturer's instructions. When the ice cream is the consistency of whipped cream, stir in the berries. Transfer to a shallow quart container, cover with plastic wrap, and freeze in the refrigerator's freezer for at least 3 hours until ready to serve. Let the ice cream sit at room temperature for about 10 minutes before scooping.

 

[traca]

T&T - Good Ol' Strawberry Ice Cream

Good Ol’ Strawberry Ice Cream
Sweets: Soul Food Desserts and Memories

4 eggs, beaten
1 ½ cups granulated sugar
2 tablespoons cornstarch
½ teaspoon salt
5 cups whole milk
1 (13-ounce) can evaporated milk
1 (14-ounce) can sweetened condensed milk
1 tablespoon vanilla extract
4 cups fresh strawberries, hulled and mashed or pureed

In a large bowl, beat the eggs, sugar, cornstarch and salt until the mixture is completely blended. Set the bowl aside. In a large saucepan, heat the milk over medium heat just until it reaches a boil. Immediately reduce the heat to low and temper the egg mixture by adding a bit of hot milk to it, then slowly add the egg mixture to the hot milk, beating constantly. Cook until the custard thickens about 15 minutes. Remove the custard from the heat, strain, and allow it to cool in the refrigerator for at least 3 hours. Stir in the evaporated milk, sweetened condensed milk, and vanilla extract. Add the mashed or pureed strawberries and mix well. Pour the custard into a 4-quart ice cream maker and freeze according to the manufacturer’s instructions.

 

[traca]

Jeni Britton's Strawberry Frozen Yogurt

Strawberry Frozen Yogurt

MAKE-AHEAD
ACTIVE TIME: 20 MIN
TOTAL TIME: 1 HR 20 MIN PLUS 4 HR FREEZING
MAKES 5 CUPS

ingredients
2 tablespoons fresh lemon juice plus 1 teaspoon finely grated lemon zest
One 1/4-ounce package unflavored powdered gelatin
12 ounces strawberries, hulled
3/4 cup sugar
1/4 cup light corn syrup
2 cups plain whole-milk yogurt
1/2 cup heavy cream

directions
Fill a large bowl with ice water. Pour the lemon juice into a small bowl. Sprinkle the gelatin on top; let stand for 5 minutes.
Meanwhile, in a blender, puree the strawberries until smooth; you should have about 1 cup of strawberry puree.

In a small saucepan, combine the strawberry puree with the sugar and corn syrup and bring to a boil. Cook over moderately high heat until the sugar dissolves completely, about 1 minute. Remove the strawberry mixture from the heat and stir in the lemon gelatin until it melts.
In a medium bowl, mix the yogurt with the lemon zest and the hot strawberry puree. Stir in the heavy cream. Set the bowl in the ice water bath and let stand, stirring occasionally, until the strawberry yogurt is cold, about 20 minutes.
Pour the strawberry yogurt into an ice cream maker and freeze according to the manufacturer’s instructions.

Pack the frozen yogurt into a plastic container. Press a sheet of plastic wrap directly onto the surface of the frozen yogurt and close with an airtight lid. Freeze until firm, about 4 hours.

 

[ann]

This helps. I could use one of the following recipes and add bits of cake & strawberries. Thx Traca!