Hi hi! We just realised that today is #nationalicecreamday (who decides these things?!), so thought would be a perfect time to share this recipe we shot a while back! Jase and I have been meaning to throw the leftovers from our Macaron making into an ice cream for a while now, and finally got around to it! We found that we always have a lot of little bits and bobs floating around after we finish shooting - never quite enough to do anything with, but too much to throw away. Enter macaron ice cream!
This is somewhat of a non recipe recipe in that I am not going to give you specific proportions or recipes for the mix-ins. You can literally just throw whatever you have into the base, layering up mix ins with the churned ice cream. I did something similar with this S’mores ice cream last year, using up leftovers from these macarons, but we haven’t added shells to the mix before, which turned out to be a great idea, as they added a lovely chewy texture to the ice cream. We used the rest of the leftovers from these Strawberry Shortcake macarons, so layered the base up with the pink shells and the strawberry filing, along with the pie crumb to give an additional texture element. The creamy base paired perfectly with the chewy shells, crunchy crumb, and sweet strawberry ripple - I think that throwing random ingredients at an ice cream base is going to be my new go to (watch this space - there’s a peanut butter pretzel situation coming your way soon where I utilised this exact technique)
Let’s take a quick sec to talk about Philadelphia style ice cream because I get a lot of questions about it whenever I post about it! Basically, it differs to a traditional ice cream base in that it is not custard based, so doesn’t have any egg yolks, but it also doesn’t require the making of a custard. You simply dissolve the sugar into the cream, then incorporate in the milk and vanilla, and churn it up. The result is a slightly lighter ice cream, both in flavour and in colour, but it is super simple to make, and by removing the step of making and chilling the custard, which often puts people off, it is a great wee mini shortcut to take to get ice cream faster! I always use David Leibovitz’s recipe from his book - it’s a great go to and so easy to make variations of!
A few wee tips:
- There aren't many ingredients in this, so for the base, if possible, use the best quality ingredients that you can.
- This is absolutely a choose your own adventure situation - add whatever you like to it!
- Don’t forget to freeze your ice cream bowl if your machine requires it!
- This would also work great with a no-churn ice cream base! (here is a link to a base - please excuse the super old pics!)
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Strawberry Shortcake Macaron Philadelphia Style Ice Cream
Ice Cream Base
- 500g (2 cups) heavy Cream
- 150g (¾ cup) granulated sugar
- pinch of kosher salt
- 250g (1 cup) whole milk
- ½ tsp vanilla bean paste
Strawberry Shortcake Macaron Mix-ins
ICE CREAM BASE
- Combine 250g (1 cup) of the Cream, Sugar, and salt in a small pot, and heat over low heat, stirring gently, until warmed through and the sugar has dissolved.
- Remove from the heat and add the rest of the cream, the milk, and vanilla bean paste. Transfer to a container, and place in the refrigerator until completely cool.
- Place a loaf pan or whatever vessel you are going to use to freeze the ice cream in the freezer (A loaf pan works well for layering).
- Churn the ice cream base in your ice cream maker according to manufacturer's instructions.
- Layer about a third of the churned ice cream into the loaf pan. Top with a few dollops of the strawberry filling, add 3-4 broken up macaron shells, and sprinkle with a handful of the pie crumb. Add another third of the ice cream, and repeat the layering process. Add the final third, and then garnish with a few macaron shells, a couple of dollops of filling, and some pie crumb.
- Loosely cover with plastic wrap, and transfer to the freezer until totally frozen, at least 4 hours or up to overnight.
Ice Cream Base Slightly adapted from The Perfect Scoop