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 cup heavy cream
- 1/3 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 ounces 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, 1/3 cup honey, and 1/8 tsp 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 Tbsp honey, and 1/8 tsp salt together. Stir the puree and food coloring (if using) into the cream base. Cover and refrigerate at least four 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.