Name: Strawberry ripple and shortbread ice cream
Yield: 950, Makes one quart (950ml)
Ingredients: 4 large egg yolks; ½ cup (120ml) water; ½ cup (100g) sugar; ⅔ cup (135g) sugar; 225g (two sticks) unsalted butter, softened; 1 cup (125g) icing sugar (powdered sugar); 2 cups, minus 2 Tbsp (220g) flour; 2 Tbsp (16g) Corn starch; 1 ½ cups (360ml) whole milk; 1 Tbsp vanilla paste, or the seeds from 1 vanilla bean; 1 ½ cups (360ml) heavy whipping cream; 900g (2 lbs) fresh strawberries

Strawberry ripple and shortbread ice cream

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Strawberry ripple and shortbread ice cream

By: Erin Clarkson (via Cloudykitchen)

Original Publish: Jun 7, 2017

Last Updated: Mar 1, 2026

Yields: 950, Makes one quart (950ml)

Instructions

In a medium bowl, combine the egg yolks and sugar. Whisk well until pale. Set aside. In a large pot over medium heat, combine the whole milk and vanilla paste. Warm until bubbles begin to form around the outer edge of the pot. Bring to a light simmer. Remove from the heat. Pour half of the milk into the bowl with the egg yolks, whisking constantly. Whisk briskly until combined. This will temper the egg yolks and stop them from scrambling. Pour the milk yolk mixture back into the pot, and return to a low heat. Whisk constantly, until the mixture begins to thicken enough to coat the back of a spoon, and registers at 170˚f / 75˚c on a thermometer. Strain though a fine mesh strainer. Stir in the cream. Transfer to an airtight container and chill for at least two hours, or overnight.