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Strawberry Shortbread Ice Cream

April 30, 2013

Extra Special

I made my strawberry ice cream good enough to be sold in cute ice cream parlour.  I made wholemeal shortbread and added it to home-made strawberry ice cream.  The textured, creamy, sweet delight reminded me of a strawberry shortcake ice cream I once had.



300ml skimmed milk, 1 tsp vanilla essence, 3 egg yolks, 100g caster sugar, 150g strawberries, 1 tsp lemon juice, 300ml double cream, 175g plain wholemeal flour, 50g caster sugar, 110g soft butter.


1. Heat the milk and vanilla essence before it comes to a boil.
2. Whisk the yolks and 100g sugar together.
3. Add to the cooled milk and vanilla then heat gently.
4. Remove the custard from the heat once again.
5. Puree the strawberries and mix in the lemon juice.
6. Start the ice cream mixture.
7. Mix the strawberry and lemon juice in with the custard.
8. Pour this into the ice cream maker.
9. Pour in the double cream and let it mix for 40 minutes.
10. In the meantime mix the flour, 50g caster sugar and butter into a dough.
11. Pre heat the oven to 180 degrees C.
12. Prepare a small baking tin.
13. Roll out the dough and push down into the baking tin.
14. Bake for 20 minutes.
15. When the ice cream mixture has mixed pour into a freezer proof tub.
16.  When the shortbread has cooled crumble into the strawberry ice cream.
17. Freeze until the desired consistency has been reached then serve.

Saffy’s Top Tip:

Even if you are using an ice cream maker stir every few hours.


From → Desserts

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