Summer is upon us! Yes, I realize that summer doesn’t officially arrive until June, but our high today is 100. And tomorrow? 103.
So yeah, it’s hot and I’m sad and I probably won’t go outside again until October. Not if I can help it, at least.
Needless to say I found the perfect way to cool down – vanilla ice cream swirled with strawberries and angel food cake.
It’s best to make the strawberry swirl first, that way it has time to adequately chill before you add it to the ice cream.
Strawberry Shortcake Ice Cream
Makes 1 quart
- 1 recipe vanilla ice cream (below)
- 1 recipe strawberry sauce (below) or good quality strawberry jam
- 1 cup angel food cake or pound cake, cut into ½-inch cubes
- 1 gallon-sized storage bag
- 1 32-ounce freezer-safe storage container
Vanilla Bean Ice Cream
- 2 cups whole milk
- 1 Tablespoon + 1 teaspoon cornstarch
- 1 ½ ounces (3 Tablespoons) cream cheese, softened)
- 1 ¼ cups heavy cream
- 2/3 cup sugar
- 1 1/2 tablespoons light corn syrup
- 1 teaspoon vanilla bean paste
- 1/8 teaspoon kosher salt
In a small bowl, mix the cornstarch into 2 tablespoons of the milk. In a large bowl, whisk the cream cheese, salt, and vanilla bean paste until smooth. Fill another large bowl with ice water.
In a large saucepan, combine the remaining milk with the heavy cream, sugar, and corn syrup. Bring the milk mixture to a boil and cook over medium heat until the sugar, about 4 minutes. Remove the pan from the burner and gradually whisk in the cornstarch mixture. Return the milk mixture to a boil and cook over medium-high heat for exactly 1 minute. The mixture will be slightly thickened.
Gradually whisk the hot milk mixture into the cream cheese until smooth. Let cool slightly and transfer to a gallon-sized ziploc bag. Submerge the bag in the ice water and let stand until cold, about 20 minutes. Once chilled you can dry the bag and put it in the refrigerator until ready to mix, or up to one day.
When ready to churn your ice cream, snip the corner off of the bag and empty into an ice cream maker; freeze according to the manufacturer’s instructions. Pack the ice cream into your storage container (a 32-ounce ziploc storage container is the perfect size), layering with the strawberry swirl and the cake cubes. (ice cream, then strawberry, then cake, repeat).
Press a sheet of plastic wrap or parchment paper directly onto the surface of the ice cream and close with an airtight lid. Freeze the vanilla ice cream until firm, about 4 hour
For the Strawberry Swirl
- 2 cups strawberries, hulled (I actually used frozen because my fresh strawberries weren’t as ripe as I’d have liked)
- 1 cup granulated sugar
Bring berries and sugar to a boil in a small saucepan over medium high heat.
Continue boiling until berries break down and a thick sauce forms (5 to 8 minutes), stirring occasionally.
Let cool to room temperature, then refrigerate until ready to use.
[ ice cream recipe adapted from Jeni’s Splendid Ice Creams at Home ]