My Recipe Box

Strawberry Pound Cake Ice Cream

RATE IT

Yields about 1 quart.

  • by David Lebovitz from Fine Cooking
    Issue 99

This ice cream recipe uses David Lebovitz's simple formula to create your own custom ice-cream flavor. Here, chunks of pound cake add texture to a sweet strawberry ice cream.

  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • Table salt
  • 5 large egg yolks
  • 1 lb. fresh or frozen strawberries, trimmed, pureed, strained, and mixed with 1/2 cup sugar
  • 1 cup crumbled pound cake

In a medium saucepan, mix 1 cup of the cream with the milk, sugar, and a pinch of salt. Warm the cream mixture over medium-high heat, stirring occasionally, until the sugar dissolves and tiny bubbles begin to form around the edge of the pan, 3 to 4 minutes.

Prepare an ice bath by filling a large bowl with several inches of ice water. Set a smaller metal bowl (one that holds at least 1-1/2 quarts) in the ice water. Pour the remaining cup of cream into the inner bowl (this helps the custard cool quicker when you pour it in later). Set a fine strainer on top. Whisk the egg yolks in a medium bowl.

In a steady stream, pour half of the warm cream mixture into the egg yolks, whisking constantly to prevent the eggs from curdling.

Pour the egg mixture back into the saucepan and cook over low heat, stirring constantly and scraping the bottom with a heatproof rubber spatula until the custard thickens slightly (it should be thick enough to coat the spatula and hold a line drawn through it with a finger), 4 to 8 minutes. An instant-read thermometer should read 175° to 180°F at this point. Don’t let the sauce overheat or boil, or it will curdle. Immediately strain the custard into the cold cream in the ice bath.

Cool the custard to below 70°F by stirring it over the ice bath. Stir the strawberry puree into the cooled custard.

Refrigerate the custard until completely chilled, at least 4 hours. Then freeze the custard in your ice cream maker according to the manufacturer’s instructions. 

Fold the pound cake chunks into the just-churned ice cream, transfer to an air-tight container, and freeze for at least 4 hours or up to 2 weeks.

nutrition information (per serving):
Size : per 1/2 cup; Calories (kcal): 430; Fat (g): 28; Fat Calories (kcal): 250; Saturated Fat (g): 16; Protein (g): 5; Monounsaturated Fat (g): 9; Carbohydrates (g): 43; Polyunsaturated Fat (g): 1.5; Sodium (mg): 105; Cholesterol (mg): 220; Fiber (g): 1;

Photo: Scott Phillips

takes some extra effort, but definitely worth it!

header

MEET THE CHEFS FROM SEASON ONE

Cookbooks, DVDs & More