Creamy strawberry ice cream made with roasted, sweet summer strawberries and chunks of delicious vanilla sponge cake swirled in. This is the ultimate strawberry shortcake dessert for summer!INTERMEDIATE - This is an easy ice cream recipe, but requires more than one component. Therefore some planning ahead is required to make this ice cream. US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions. Weight measurements are recommended for accurate results.
1 ½cupssponge cakecut into ½ inch cubes, you can use vanilla cake instead as well
Instructions
Roasted strawberries
Preheat the oven to 400°F / 204°C.
Wash and dry the strawberries and cut them in half (in quarters if they are bigger).
455 g strawberries
Place them in a bowl, and add the white sugar and lemon juice. Mix to combine.
3 tbsp white sugar, 1 tbsp lemon juice
Place the strawberries in a quarter sheet pan (9 x 13 inch pan) and spread out evenly.
Bake in the preheated oven for 35 - 40 minutes.
Remove from the oven, and stir in the vanilla extract with the hot strawberry mix. Let it cool to room temperature.
2 tsp vanilla extract
Place about ½ of the strawberries in a bowl (with as little syrup as possible). This is used to layer with the ice cream.
Place the rest of the strawberries and the syrup in a small blender and blend to form a fairly smooth puree. This should be about ¾ cup - 1 cup of puree.
You can also do this up to 3 days in advance if you prefer.
Strawberry shortcake ice cream
Place the yolk, sugar and salt in a saucepan. Whisk until smooth and there are no lumps.
5 egg yolks, 100 g white sugar, ¼ tsp sea salt
Add the vanilla, milk and heavy cream, and whisk until combined.
120 mL whole milk, 15 ml vanilla extract, 420 mL heavy cream
Heat over medium heat while whisking frequently, until the custard reaches 170°F / 77°C. This can take 10 - 12 minutes. Whisking will prevent the custard from catching at the bottom of the pan and burning.
Once the custard is cooked, remove from the heat and stir in the 1 cup of roasted strawberry puree.
Chill the mix in the fridge overnight.
The following day, churn the custard in your ice cream maker according to manufacturer’s instructions.
Once the ice cream base is churned, fill the ice cream container about ½ of the way with the ice cream base (I use a loaf pan).
Quickly add some of the remaining strawberries to the ice cream, and about ½ of the cake cubes. Swirl to mix.
1 ½ cups sponge cake
Layer another ⅓ of the ice cream layer followed with the strawberries and the rest of the cake. Swirl to mix.
Finish with the last bit of ice cream and swirl once more to mix the cake and strawberries through all the layers.
Cover and freeze overnight, or at least 4 hours until frozen.
Once frozen, the ice cream is ready to be served.
Notes
To make this ice cream without an ice cream maker
You will need a high powered blender and several ice cube trays. Once the strawberry ice cream custard is made, pour this custard into ice cube trays and freeze overnight. Place the frozen custard ice cubes in a blender and blend until smooth. DO NOT add any excess liquid, as you want the ice cubes to form a smooth ice cream consistency. Layer the blended ice cream mix with the extra strawberries and cake cubes as per the recipe and freeze. This version of ice cream will be more dense than regular ice cream as the blender will not incorporate as much air as an ice cream machine.