Strawberry Shortcake Ice Cream
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
- Blender or food processor
- Ice cream maker
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.