Strawberry Shortcake Ice Cream
Makes about 6 quarts
Write a review
- 2 1/2 cups all-purpose flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup butter
- 1 (3-ounce) package cream cheese, softened
- 1/3 cup heavy whipping cream
- 2 1/2 cups half-and-half, divided
- 2 1/2 cups heavy whipping cream, divided
- 2 3/4 cups sugar, divided
- 4 large eggs, lightly beaten
- 2 (8-ounce) packages cream cheese, softened
- 2 pounds fresh strawberries, finely chopped
- Preheat oven to 375°. Line a baking sheet with parchment paper.
- For shortcakes: In a large bowl, combine flour, sugar, baking powder, and salt. Using a pastry blender, cut in butter until mixture is crumbly. Add cream cheese, stirring to combine. Add cream, stirring just until dry ingredients are moistened.
- On a lightly floured surface, roll out dough to 3/4-inch thickness. Cut with a 2-inch round cutter, rerolling dough as necessary. Place on prepared pan.
- Bake for 13 to 15 minutes or until lightly browned. Let cool completely. Crumble 5 shortcakes into a small bowl, and set aside. Reserve remaining shortcakes for another use.
- For ice cream: In a large saucepan, whisk together 1 1/2 cups half-and-half, 1 1/2 cups cream, 2 1/2 cups sugar, and eggs until combined. Bring to a boil over medium heat, stirring frequently; remove from heat.
- In a large bowl, beat cream cheese at medium speed with a mixer until creamy. Gradually beat in hot cream mixture. Cover and chill completely, about 2 hours.
- In a medium bowl, combine strawberries and remaining 1/4 cup sugar, tossing gently to coat. Let stand for 15 minutes.
- Stir in remaining 1 cup half-and-half, remaining 1 cup cream, strawberries, and crumbled shortcakes into cream mixture. Pour mixture into container of an electric ice cream freezer, and freeze according to manufacturer’s instructions. Ice cream will be soft. If a firmer texture is desired, spoon ice cream into an airtight container, and freeze for at least 4 hours.
Paula Deen Magazine https://www.pauladeenmagazine.com/