I scream, you scream, we all scream for ice cream—especially this berry-and-shortcake-laden version that’s perfect for the Fourth of July.
All-American Ice Cream
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- 3 cups heavy whipping cream
- 1 cup half-and-half
- 2 (14-ounce) cans sweetened condensed milk
- 1 1/2 cups sugar
- 6 large egg yolks, lightly beaten
- 1 tablespoon vanilla extract
- 1 pint fresh blueberries
- 2 cups chopped fresh strawberries
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup cold butter, cut into pieces
- 1/2 cup heavy whipping cream
- 1 teaspoon vanilla extract
For ice cream
- In a heavy 4-quart saucepan, combine cream, half-and-half, sweetened condensed milk, and sugar. Bring to a simmer over medium heat; do not boil.
- In a medium bowl, combine egg yolks and vanilla. Add 2 cups hot cream mixture to egg mixture, stirring until well blended. Whisking constantly, gradually add egg mixture to remaining hot milk mixture in saucepan. Return to medium heat, and cook for 7 to 8 minutes, whisking constantly, until mixture thickens slightly and coats the back of a spoon. Remove from heat, and let cool for 10 minutes. Cover, and chill for 4 hours to overnight.
- In the container of an ice-cream freezer, combine cream mixture, blueberries, and strawberries. Freeze according to manufacturer's instructions. When ice cream is almost frozen but still soft, add crumbled Vanilla Shortcake. Spoon ice cream into a freezer-safe container, and freeze for 4 hours to overnight.
- Preheat oven to 400°. Line a baking sheet with parchment paper; set aside.
- In a medium bowl, combine flour, sugar, baking powder, and salt. Using a pastry blender, cut butter into flour mixture until mixture is crumbly.
- In a small bowl, combine cream and vanilla. Add cream mixture to flour mixture, stirring just until dry ingredients are moistened. On a lightly floured surface, pat dough into a 1/2-inch-thick circle, and place on prepared pan. Bake for 15 to 17 minutes, or until lightly browned. Let cool completely on pan.
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