Are we sick of ice cream yet?
I didn’t think so.
Strawberry shortcake and vanilla ice cream. Mixed. Together. As one.
There are a million ways I could have made this ice cream (okay, maybe not a million) but in the end I decided on a vanilla ice cream base with strawberry swirls (no big icy chunks of fruit for me, please!), pound cake cubes (because ice cream and cake is the bomb), and…whip-creamy swirls made with marshmallow fluff (or do you call it creme?) and heavy cream that has been whipped together. Because strawberry shortcake without the whipped cream is just wrong on so many levels.
Go here to see my vanilla base recipe with lots of tips on how to make perfect ice cream.
–It’s really important to keep all of your mix-in elements super cold.
–When you do the folding in part, that needs to happen fast. In fact, I would stick a big metal bowl in the deep freeze to make sure it’s ice cold so the ice cream won’t melt too fast. And don’t over fold it! Just until it’s sort of evenly distributed.
–I make the cream swirl, strawberry swirl, and chop the pound cake the day before and store them in the fridge.
–I make the ice cream base the day before too, and it sits overnight in the fridge to thicken and chill. This is super important for smooth ice cream and a great texture. It really does make a difference. The day I make the ice cream, I just put it into my ice cream maker, let it freeze and churn, then simply fold in all of my elements. All the work is done the day before.
–I use a 2-quart cusinart ice cream maker (affiliate link!). I love this appliance and actually have two of them. And nobody paid me to say that.
–I like storing my ice cream in a bread pan. It’s easy to scoop out that way.
–I always, always, always, think ice cream tastes better when its not frozen rock hard. That’s why I set my freezer in my refrigerator to a lower setting. Then I can easy scoop out ice cream directly out of the fridge. I even let my bowl sit at room temperature to soften a bit if its been in the freezer. If I need something frozen super hard, I can put it in my deep freeze outside.
- 2 cups half-and-half
- 1 cup whole milk
- 1 cup heavy cream
- 8 large egg yolks
- 1¼ cup sugar
- 2 teaspoons vanilla extract
- 3 cups strawberries, washed and hulled
- 3 tablespoons sugar
- 1 (7-ounce) jar marshmallow cream
- ½ cup heavy cream
- 1 cup pound cake cubes, (very small cubes, about ¼ inch)
- To make the vanilla ice cream base: Place the half-and-half, milk, and heavy cream in a medium saucepan over medium heat. Bring the mixture to just a simmer, (170 degrees on a candy thermometer), stirring occasionally.
- Meanwhile, in a medium mixing bowl, beat the the egg yolks on medium speed with a handmixer until they are light in color. Gradually add the sugar and continue to beat until sugar is dissolved. Temper the cream mixture into the eggs and sugar by gradually adding about ½ cup of cream mixture at a time, until about a third of the cream mixture has been added, whisking constantly.
- Whisk the egg mixture into the cream mixture back in the saucepan and place over low heat. Cook, stirring often, until the mixture thickens and coats the back of a spoon. Strain the mixture through a fine mesh strainer into a pitcher or container with a spout on it. Stir in the vanilla extract. Refrigerate for at least four hours to overnight. (Overnight is best and yields the smoothest consistency.)
- Pour into an ice cream maker and process according to the manufacturer's directions. Place a very large bowl (a very large stainless steel bowl is good) in the freezer for 30 minutes. When ice cream is done, scrape the base into the cold bowl. Working quickly, fold in the strawberry mixture, the marshmallow cream mixture, and the pound cake cubes, just until there are streaks running evenly through the ice cream. Do not over mix. Transfer to a freezer safe container and freeze until desired consistency.
- To make the strawberry swirl: Process the strawberries and sugar in a blender until finely chopped. Refrigerate until needed.
- To make the cream swirl: Beat the marshmallow cream and heavy cream on high speed with whip attachment until soft peaks form. Refrigerate until needed.