10 MINUTE Strawberry Shortcake Macaron Philadelphia Style ICE CRRAM
- 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!
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Ice Cream Base
- 500g (2 cups) heavy Cream 1
- 150g (3/4 cup) granulated sugar
- pinch of kosher salt
- 250g (1 cup) whole milk
- 1/2 tsp vanilla bean paste
Strawberry Shortcake Macaron Mix-ins
- Leftover strawberry filling from Strawberry Shortcake Macarons
- Leftover Pie Crumb from Strawberry Shortcake Macarons
- Leftover Shells from Strawberry Shortcake Macarons
- Pink and White Sprinkles to finish (optional)
- PROCESS -
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.
Churn the ice cream base in your ice cream maker according to manufacturer's instructions.
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