No Churn Strawberry Shortcake Ice Cream
A cool treat!
Prep
Cook
| Category: | Desserts |
| Seasons | |
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Ingredients
Ingredients
| 3 Oakdell Cage Free Eggs |
| 2 cups half and half |
| 1/4 cup granulated sugar |
| 2 tsp vanilla |
| 1/2 cup strawberry jam |
| 1/2 cup vanilla wafers, crushed |
No Churn Strawberry Shortcake Ice Cream Directions
- Place an airtight container that will hold the ice cream in the freezer. In a medium bowl, whisk eggs until frothy.
- In a medium saucepan heat half & half and sugar to a soft boil over medium-high heat.
- While whisking, slowly pour ½ cup of the milk mixture into the eggs. Continue whisking in the remaining milk mixture.
- Pour the egg/milk mixture back into the saucepan and return to the heat; stir constantly. Cook until it thickens enough to coat the back of a spoon (170 Degrees F). It should never boil.
- Pour mixture through a fine mesh strainer into a medium bowl. Stir in vanilla and strawberry jam. Cover the surface of ice cream with plastic wrap and cool in the fridge. Pour into the airtight container that was in the freezer.
- Once cool stir in vanilla wafers. Remove from the freezer every 20 minutes and stir with a fork about 6 times or until the mixture is mostly set. Then let freeze completely for at least another hour up until overnight.
