Strawberry Shortcake Ice Cream

We don’t play favorites when it comes to ice cream flavors, but if we did this Strawberry Shortcake Ice Cream would be at the top of the list. Sweetened with Nate’s pure honey and made with real strawberries and chunks of pound cake, this classic recipe is worth melting for.

Yield 10 Servings
Prep Time 10 Minutes
Total Time 20 Minutes, plus several hours for cooling, chilling, and freezing

  • 6 egg yolks
  • 2 cups heavy cream
  • ⅓ cup + 2 Tbsp Nate’s 100% Pure Honey, divided
  • ¼ tsp fine sea or table salt, divided
  • 1 lb strawberries, hulled
  • 1 tsp lemon juice
  • Red food coloring, optional
  • 4 oz pound cake, cubed and frozen

Special Tools

  • Blender or food processor
  • Ice cream maker
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Whisk egg yolks in a medium bowl and set aside.

Stir the cream, ⅓ cup honey, and ⅛ teaspoon salt together in a medium sauce pan over medium-low heat. Bring just to a simmer and remove from heat. Whisking constantly, add about a third of the hot cream a little at a time into the bowl of egg yolks. Then pour the egg yolk mixture back into the sauce pan with the remaining cream and whisk well. Return the pan to medium-low heat and cook another few minutes, just until the mixture thickens enough to coat the back of a spoon. Strain through a mesh sieve into a bowl and set aside to cool.

Meanwhile, puree the strawberries, lemon juice, remaining 2 tablespoons honey and ⅛ teaspoon salt together. Stir the puree and food coloring (if using) into the cream base. Cover and refrigerate at least 4 hours or overnight.

Churn the ice cream according to your ice cream maker’s instructions. Transfer the churned ice cream to a storage container and gently fold in the cubed cake pieces. Cover and freeze until ready to serve.

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