This strawberry shortbread ice cream is a creamy, fruity treat full of bits of buttery crunchy shortbread cookies. It’s the perfect ice cream for strawberry season!
Why you will love this recipe:
Delicious– This strawberry shortbread ice cream is super creamy with delicious strawberry flavor. Homemade shortbread cookies can be used, or pick up a package of your favorite shortbread from the store. The creamy cold and buttery crunch is an unbeatable combination!
Easy– A few ingredients that come together quickly will make you never want to buy ice cream from the store ever again! This is my favorite vanilla ice cream base; it’s super adaptable to any flavor or add-in.
Tools you will need:
You will need an ice cream maker for this recipe. I love my 2 quart Cuisinart Ice Cream maker, but any ice cream maker will work.
Tips:
- Fresh or frozen strawberries can be used for this recipe.
- I used leftover homemade shortbread cookies, but store-bought cookies are equally delicious in this ice cream!
- Make sure your ice cream maker drum is fully frozen before churning the ice cream. Also, fully chill your custard to ensure you get the creamiest results possible.
- I like to use my immersion blender for the strawberry mixer rather than my large blender. If you prefer, you can leave the mixture chunky and mix into the custard. This will allow for bits of strawberry, but less overall strawberry flavor.
Ingredients need to make strawberry shortbread ice cream:
Heavy cream
Whole milk
Egg yolks
Granulated sugar
Vanilla extract
Salt
Chopped strawberries or frozen strawberries
Crumbled shortbread cookies
How to make ice cream
Freeze the bowl of your ice cream maker for at least 12 hours frozen solid.
In a medium sauce pan, add 1 cup of the cream, and the milk, heating over medium until the edges start to bubble.
While the milk is heating, add the egg yolks and sugar to a large bowl and whisk them together until the color lightens and the mixture thickens slightly.
Remove the milk and cream mixture from the heat. Slowly pour 1/4 cup of the warm mixture into the egg yolks, whisking them together as you pour. This process is called “tempering” and will keep your mixture from curdling. Continue to add 1/4 cup of the milk mixture, whisking into the eggs, until you have slowly incorporated all the milk into the eggs and sugar. Pour the milk and egg mixture back into the sauce pan and let it continue to cook over medium heat until the mixture starts to thicken enough to coat the back of a metal spoon. This should only take a few minutes, so be cautious not to let the mixture boil.
If your mixture doesn’t look smooth, pour through a mesh sieve to ensure removal of any lumps.
Add in the remaining cup of heavy cream, vanilla extract, and salt.
Allow the custard mixture to cool. To speed up the process, you can place the bowl over a larger bowl filled with ice, or spread the mixture onto a cookie sheet.
To make the strawberry sauce:
Place the strawberries and sugar in a small saucepan. Cook on medium heat for about 5 minutes, occasionally mashing the berries with the back of a wooden spoon or potato masher. Blend strawberry sauce with an immersion blender or in a blender.
Allow the sauce to cool. Once the ice cream base and strawberry sauce have both cooled, stir them together, and then pour into your ice cream machine.
Cover the custard mix and place it in the fridge to chill for a minimum of 2 hours, or overnight.
Pour the custard mix into a prepared 2QT ice cream maker and run it for about 25 to 30 minutes, according to manufacturer’s directions. Crumble the shortbread cookies into the ice cream at the end of churning.
Serve immediately as soft serve, or transfer to an airtight container and freeze for 2-3 hours before serving.
I hope you enjoy this ice cream as much as my family does! It’s so creamy and delicious, enjoyed on those spring evenings when the excitement of the upcoming summer days is in the air. Comment below your favorite ice cream flavor!
Strawberry Shortbread Ice Cream
Smooth and creamy strawberry ice cream with chunks of buttery shortbread.
Ingredients
- 2 cups heavy cream (divided)
- 1 cup whole milk
- 4 egg yolks
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 dash salt
- 1 cup chopped strawberries or frozen strawberries
- 1 tablespoon granulated sugar
Instructions
Freeze the bowl of your ice cream maker for at least 12 hours frozen solid.
In a medium sauce pan, Add 1 cup of the cream, and the milk, heating over medium until the edges start to bubble.
While the milk is heating, add the egg yolks and sugar to a large bowl and whisk them together until the color lightens and they mixture thickens slightly.
Remove the milk and cream mixture from the heat. Slowly pour 1/4 cup of the warm mixture into the egg yolks, whisking them together as you pour. This process is called "tempering" and will keep your mixture from curdling. Continue to add 1/4 cup of the milk mixture, whisking into the eggs, until you have slowly incorporated all the milk into the eggs and sugar.
Pour the milk and egg mixture back into the sauce pan and let it continue to cook over medium heat until the mixture starts to thicken enough to coat the back of a metal spoon. This should only take a few minutes, be cautious not to let the mixture boil.
If your mixture doesn't look smooth, pour through a mesh sieve into a bowl to insure removal of any lumps. Add in the remaining cup of heavy cream, vanilla extract, and salt.
Allow the custard mixture to cool. To speed up the process, you can place the bowl over a larger bowl filled with ice, or spread the mixture onto a cookie sheet.
To make the strawberry sauce: Place the strawberries and sugar in a small saucepan. Cook on medium heat about 5 minutes, occasionally mashing the berries with the back of a wooden spoon or potato masher. Blend strawberry sauce with an immersion blender or in blender. Allow the sauce to cool.
Once the ice cream base and strawberry sauce have both cooled, stir them together, and then pour into your ice cream machine. Cover the custard mix and place it in the fridge to chill for a minimum of 2 hours, or overnight. Pour the custard mix into a prepared 2 quart ice cream maker and run it for about 25 to 30 minutes, according to manufactures directions. Crumble the shortbread cookies into the ice cream at the end of churning
Serve immediately as soft serve, or transfer to an airtight container and freeze for 2-3 hours before serving.
Leave a Reply