I've mentioned that fruit in or on ice cream should, essentially, be against the law. It's just such a waste. Of time, of sugar, of calories...so much waste.
But, in high school, I went through of period of time in which I consumed quite a few strawberry shortcake blizzards from Dairy Queen.
And I've also consumed two giant (like 32 oz) strawberry milkshakes in the last month.
Strawberry is, I suppose, where I can make an exception with the whole fruit-in-the-ice-cream thing.
Blueberries are still only permitted in
cookies (sometimes). The day a blueberry crosses into my ice cream's path...well, the world will have probably already ended, so I guess it doesn't matter what would happen.
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To note about this recipe: I made the strawberry portion by cooking 3 cups of diced, fresh strawberries in 1/4 cup of sugar. Just on low heat until the juices come out and the sugar dissolves. I put all of this into the ice cream mixture before refrigerating it. However, it did give the ice cream a more "icy" texture. If you want, you can strain the strawberries and just add in the chunks, not the juice. You probably won't get the pink color, but that's okay.
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Strawberry Shortcake Ice Cream
2 cups milk (I used 2%)
1 T. + 1 t. cornstarch
1/8 t. salt
3/4 cup sugar + 1/4 cup sugar
2 t. vanilla
1 1/4 cups heavy cream
3 cups fresh, diced strawberries (You could definitely use frozen if you allow them to thaw first.)
3 cups of diced shortcake chunks (You can buy it, but I just made the Bisquick recipe. I like the crumbly shortcake vs. the spongy kind.)
1. In a large saucepan, combine the milk (all but 1 tablespoon), the salt, and the 3/4 cup sugar. Allow it to come to a boil and then let it boil (a rolling boil) for 4 minutes, stirring constantly.
2. In a small saucepan, combine the strawberries and 1/4 cup sugar. Cook on medium-low heat until all the sugar has dissolved. Set aside to cool.
3. In a small bowl, whisk together that extra tablespoon (or so) of milk with the cornstarch. Remove the milk mixture from the heat and whisk in the cornstarch/milk. Return the pot to medium heat and let it come back to a boil, stirring constantly, for another minute (or until it's thick enough to coat the back of a wooden spoon).
4. Remove from heat and stir in the vanilla. Add in the heavy cream. Whisk well. Pour through a mesh sieve to catch any undissolved lumps. Stir in the strawberries and/or strawberry juices, if using. Refrigerate the mixture for a few hours until cooled.
5. Following the manufacturer's instructions, pour your cooled mixture into an ice cream maker. Once its consistency is nearing that of soft ice cream, stir in the chunks of frozen shortcake. Let it stir to combine. Once it's all mixed up, pour into a freezer safe container and store in the freezer for up to 2 weeks.
