|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 34g||43%|
|Saturated Fat 17g||86%|
|Total Carbohydrate 93g||34%|
|Dietary Fiber 1g||4%|
|Total Sugars 75g|
|Vitamin C 11mg||55%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
If you love strawberry shortcake, this strawberry shortcake ice cream is the summer dessert of your dreams! The strawberry base of the ice cream is a gorgeous pink hue with flecks of sweet frozen strawberries. Cubes of frozen pound cake are distributed throughout and can be found in each and every scoop.
To complete the experience, top each bowl of ice cream with a dollop of whipped cream and beautiful fresh strawberries. You will love having this ice cream in your freezer during the summer months!
2 cups water
2 packages (3 ounces each) strawberry flavored gelatin
1 1/2 cups sugar
4 large eggs, well beaten
4 cups milk
2 cups heavy cream
2 teaspoons vanilla extract
1 package (10 ounces) frozen strawberries in syrup, thawed
4 cups pound cake
To Garnish: Whipped cream and fresh strawberries
Steps to Make It
Gather the ingredients.
In a large saucepan, bring the water to a boil. Remove from the heat and dissolve the strawberry gelatin and sugar in the water.
Add eggs, milk, heavy cream, and vanilla extract to the saucepan. Stir until well blended.
Stir in the strawberries.
Pour the custard into an airtight container and chill in the refrigerator at least 8 hours.
When ready to prepare the ice cream, churn according to the manufacturer’s directions.
About halfway through the churning process, add the cubes of frozen pound cake.
Spoon the churned ice cream into a freezer safe container. Freeze until set, at least 2 to 4 hours.
Scoop ice cream into serving bowl and garnish with a dollop of whipped cream and fresh strawberries, if desired.
Know Your Ice Cream Maker
- Most ice cream makers for home use come with bowls that need to be set in the freezer overnight before churning ice cream. These bowls have double-insulated walls with coolants in between.
- When you are ready to churn the ice cream, the bowl is taken from the freezer and immediately set up with the dasher, locked into place, and the prepared ice cream mixture is added. The motor is then turned on and the churning begins.
Prepared pound cake can easily be found in the freezer section of the grocery store. This pound cake can be sliced from the loaf and cut into cubes straight from the freezer. Store the cubes in the freezer until you are ready to add them during the churning process.
Churning and Ripening
Freezing homemade ice cream is a two step process: churning and ripening. After the chilled custard base has been churned, it will have a looser, soft-serve texture. To achieve a scoopable consistency, the ice cream now needs to go through a process called ripening. The flavor improves and the product melts more slowly when it has ripened. Spoon the churned ice cream into an airtight freezer-safe container and freeze for at least 2-4 hours or up to overnight. It is worth the wait!