Strawberry Shortcake Ice Cream
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 4 large egg yolks
- ⅔ cup granulated sugar
- 1 Tbsp vanilla extract
- ⅛ tsp salt
- 1 (5.5-oz) pkg shortbread cookies, chopped
- 1 (21-oz) can strawberry pie filling
Instructions
- Heat cream and milk in a saucepan set over medium heat 4 to 5 minutes, just until bubbles begin to form around the edges of the pan.
- Meanwhile, whisk egg yolks and granulated sugar in a separate bowl.
- Gently spoon ½ cup hot cream mixture into egg yolks, whisking constantly. Pour egg yolk mixture into saucepan with the remaining cream. Cook, stirring constantly until mixture is thick enough to coat the back of a spoon, or until the temperature reaches 180°F.
- Immediately strain mixture through a fine mesh sieve into a separate large bowl set over ice water. Stir constantly for 2 minutes. Stir in vanilla and salt. Cover and chill at least 4 hours.
- Pour custard into an ice cream machine. Churn according to manufacturers directions, adding cookies during last 3 minutes of churning.
- Spoon ⅓ of ice cream into an airtight container. Top with ⅓ cup pie filling. Repeat layers twice, topping with additional pie filling and cookies, if desired. Freeze for at least 4 hours.
Nutritional Information
| Main | Total | |
| Servings | 8 | |
| Calories |
513
|
513
|
| Fat (g) | 30 | 30 |
| Sat. Fat (g) | 17 | 17 |
| Protein (g) | 6 | 6 |
| Carb (g) | 55 | 55 |
| Fiber (g) | 1 | 1 |
| Sodium (mg) | 155 | 155 |
| T. Sugs (g) | 40 | 40 |
| A. Sugs (g) | 35 | 35 |
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