Strawberry Pound Cake Ice Cream

Ingredients

• 1 cup crumbled pound cake
• 2 cups heavy cream
• Table salt
• 5 large egg yolks
• 1 lb. fresh or frozen strawberries, trimmed, pureed, strained, and mixed with ½ cup sugar
• 1 cup whole milk
• ¾ cup granulated sugar

In a medium saucepan, mix 1 cup of the cream with the milk, sugar, and a pinch of salt. Warm the cream mixture over medium-high heat, stirring occasionally, until the sugar dissolves and tiny bubbles begin to form around the edge of the pan, 3 to 4 minutes. Prepare an ice bath by filling a large...

View full recipe at Fine Cooking