Ingredients:

  • 1 pound (450g) fresh strawberries, hulled and sliced
  • 1/2 cup (100g) granulated sugar
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon vanilla extract
  • 1 1/2 cups (190g) all-purpose flour, plus more for dusting
  • 1/4 cup (50g) granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 6 tablespoons (85g) unsalted butter, cold and cut into cubes
  • 1/2 cup (120ml) heavy cream
  • 1 large egg, lightly beaten (for brushing)
  • Turbinado sugar, for sprinkling
  • 2 cups (475ml) heavy cream
  • 1 cup (235ml) whole milk
  • 3/4 cup (150g) granulated sugar
  • Pinch of salt
  • 1 vanilla bean, split lengthwise, seeds scraped (or 2 teaspoons vanilla extract)
  • 6 large egg yolks

Instructions:

  1. Make the Strawberry Sauce: Combine strawberries, sugar, and lemon juice in a saucepan. Cook until softened and thickened. Stir in vanilla. Cool completely, then chill.
  2. Prepare the Shortcake Dough: Whisk together dry ingredients. Cut in butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Stir in heavy cream until just combined.
  3. Bake the Shortcake: Pat dough into a circle on a floured surface. Cut out rounds or squares. Brush with egg and sprinkle with turbinado sugar. Bake until golden brown. Cool completely and crumble.
  4. Make the Vanilla Ice Cream Base: Heat cream, milk, sugar, salt, and vanilla bean (or extract) in a saucepan. Whisk egg yolks in a separate bowl. Temper the egg yolks by slowly whisking in a small amount of the hot cream mixture.
  5. Cook the Ice Cream Base: Return the tempered egg mixture to the saucepan and cook over low heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon. Strain the custard through a fine-mesh sieve. Cool completely, then chill for at least 4 hours or overnight.
  6. Churn the Ice Cream: Churn the chilled ice cream base according to your ice cream maker's instructions.
  7. Assemble the Ice Cream: Layer churned ice cream, crumbled shortcake, and strawberry sauce in a loaf pan or freezer-safe container. Gently swirl to combine.
  8. Freeze the Ice Cream: Freeze for at least 4-6 hours, or preferably overnight, until firm. Enjoy your strawberry shortcake ice cream!