Strawberry Shortcake Ice Cream

Strawberry Shortcake Ice Cream
My go-to base vanilla ice cream recipe is David Lebovitz’s Philadelphia-style vanilla ice cream.  This recipe uses his base and strawberry shortcake mix-ins.

• 3 cups heavy cream
• ¾ cup sugar
• Pinch of salt
• 1 vanilla bean, split in half lengthwise
• ¾ teaspoon vanilla extract
• 1 shortcake
• 1/2 cup of chopped strawberries
• 1/2 cup of whipped cream

Pour 1 cup of the cream into a medium saucepan and add the sugar and salt. Scrape the seeds from the vanilla bean into the saucepan and add the pod to the pot. Warm over medium heat, stirring, until the sugar is dissolved.
Remove from the heat and add the remaining 2 cups cream and the vanilla extract.
Chill the mixture thoroughly in the refrigerator.
While mixture is chilling, chop up shortcake into 1/2-inch pieces. Place shortcake pieces and strawberries on a dinner plate, separating pieces and forming a single layer. Scoop rounded teaspoons of whipped cream on to plate. Place plate in freezer to chill mix-ins.
When ready to churn, remove the vanilla bean, rinsing and reserving it for another use, and then freeze the mixture in your ice cream maker according to the manufacturer’s instructions. As you scoop churned ice cream into container, layer with mix-ins.