It’s strawberry season, and I couldn’t resist buying a giant double box of juicy, succulent strawberries from a roadside stand. After eating ourselves sick, I found we still had quite a few strawberries left. I also happened to have a couple leftover cupcakes from a dinner party, and it occurred to me that strawberry shortcake would be an excellent flavor for my next ice cream.
Guessipe
- 1 1/2 cups strawberries, diced
- 2 TBSP honey
- 1/3 cup sugar
- 1 tsp lemon juice
- 1 cup heavy cream
- 1/2 cup half and half
- 1 tsp vanilla
- 2 vanilla cupcakes, cut into pieces
Toss strawberries in honey, sugar, and lemon juice. Allow to sit for 20 minutes. Mash with a fork to further release strawberry juices.
Stir in heavy cream, half and half, and vanilla until combined. Refrigerate for a few hours.
Churn the chilled cream mixture in an ice cream maker until the ice cream crawls up the sides of the bowl (about 15 minutes).
Gently fold in the cupcake pieces.
Transfer the ice cream to a chilled glass container. Press plastic wrap onto the surface of the ice cream, and freeze for at least 4 hours before serving.
