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Strawberry ripple and shortbread ice cream


Strawberry ripple and shortbread ice cream



Ice Cream base

  • 4 large egg yolks
  • ⅔ cup (135g) sugar
  • 1 ½ cups (360ml) whole milk
  • 1 Tbsp vanilla paste, or the seeds from 1 vanilla bean
  • 1 ½ cups (360ml) heavy whipping cream


  • 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

Strawberry ripple

  • 900g (2 lbs) fresh strawberries
  • ½ cup (100g) sugar
  • ½ cup (120ml) water



  1. In a medium bowl, combine the egg yolks and sugar. Whisk well until pale. Set aside. 
  2. 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.
  3. 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. 
  4. 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. 
  5. Strain though a fine mesh strainer. Stir in the cream. Transfer to an airtight container and chill for at least two hours, or overnight.


  1. Preheat the oven to 150c/300f. Line two baking trays with parchment paper
  2. In the bowl of a stand mixer fitted with the paddle attachment, or using an electric mixer, beat the butter and icing sugar until pale. 
  3. Add the flour and corn starch, and mix until combined. It will look crumbly to begin with, but the dough will soon come together. 
  4. Shape into two square shaped logs. Cut slices off the logs and place onto the prepared trays, leaving room for spreading. Prick each shortbread twice with a fork. 
  5. Bake for 30 to 35 minutes, checking for doneness after 25 minutes. The shortbread will set up on cooling. Cool on a wire rack. 
  6. Store in an airtight container until ready to use.


  1. Cut the tops off the strawberries, and cut them into quarters. Place in a large heavy bottomed pot. Add the sugar and water, and mix to combine. 
  2. Heat over a medium heat, stirring often with a wooden spoon. Bring to the boil and cook for 10-12 minutes, breaking down the strawberries with the spoon as you stir. Continue to cook until the fruit has mostly broken down. 
  3. Remove from the heat. Pass the fruit through a sieve, pressing down with the back of a spoon to squeeze as much juice out as possible. Discard the solids.
  4. Clean the pot, and return to the stove. Add the strained juice. Cook over medium heat, stirring constantly, until thick and syrupy. Transfer to an airtight container and place in the fridge until completely chilled.


  1. Measure out 200g (7oz) of the shortbread. Chop roughly into small cubes.
  2. Add the chilled custard mixture to the ice cream maker, and churn to the manufacturer's instructions. During the last two minutes, add the shortbread, ensuring that it is evenly distributed. Remove from the ice cream maker.
  3. In a freezer safe container such as a loaf tin, layer a third of the shortbread ice cream. Top with half of the strawberry sauce, followed by the second third of the ice cream. Repeat the layering with the second half of the strawberry sauce and the last third of the ice cream. Smooth down with the back of a spoon or an offset spatula. Press a piece of plastic wrap or wax paper on the surface of the ice cream. Place in the freezer until solid, at least 6 hours. 
  4. Stand for 5 minutes before serving to allow to soften slightly. Cover again with plastic or wax paper before returning to the freezer.


Ice cream base recipe from the kitchn