Strawberry Ice Cream and My Favorite Cake

Last week I gave you a teaser about strawberry ice cream, when I had leftover strawberry puree and eggs yolks from the strawberry cupcake recipe. Here I am, delivering on that promise!  As an extra bonus, you get my favorite recipe for the best pound cake you've ever tasted.  It's my favorite cake because I always have almost all of the ingredients, it's consistently delicious, and it's so quick and easy!  Literally...I have memorized the recipe, and could probably make it with my eyes closed!

What I'm not delivering on: photos!  I made the ice cream Friday night after work, quickly before Jeff and I went out for dinner and frozen custard.  Then I finished it in the ice cream maker Saturday morning quickly before we dashed out to Madame Tussaud's.  Then on the way back, I decided to make the pound cake to bring with the ice cream to our friends' house that night, so I dashed to the store for heavy cream and then quickly home to throw it together before we were supposed to get over there (it takes 1 hr and 15 min to bake!).  So there was a lot of dashing, and going quickly, and it didn't even dawn on me to take photos, or that I would even blog about it!

That was until we tasted them.  Ooh my goodness.  The pound cake?  Divine.  Literally still hot from the oven, I brought it to our friends' house still wearing oven mitts!  It smells like a gigantic sugar cookie, and tastes like sugar cookie cake, if there were such a thing.  Combine it with the fresh, creamy, strawberry-licious ice cream?  It was like summer on a plate!!

The cake recipe comes from one of my favorite authors, Dorothea Benton Frank, and her book Shem Creek.  All of her books are set in Charleston, SC, and make you completely want to pick up and move to the South.  The recipe is perfect, and I can tell you that I will never (NEVER) look for another recipe!'s perfect. 

So since I have no photos for you, how about I just give you the recipes, so you can go make these as soon as possible?

Fresh Strawberry Ice Cream
by Emeril Lagasse, from Food Network

  • 1 quart fresh strawberries, washed, stemmed and quartered*
  • 1 1/2 cups granulated sugar
  • 4 cups half-and-half
  • 1 cup granulated sugar
  • 1/2 vanilla bean, split in half and scraped*
  • 6 egg yolks

In a food processor or blender, combine the strawberries and 1/2 cup of the sugar. Process until smooth. In a saucepan, over medium heat, combine the half-and-half and sugar. Bring to a simmer. In a small mixing bowl, whisk the egg yolks until smooth. Add 1 cup of the hot liquid to the egg yolks and whisk until smooth. Add the yolk mixture to the saucepan of liquid and whisk until incorporated. Bring the liquid back to simmer and continue to cook for 4 to 6 minutes or until the mixture coats the back of a spoon. Remove from the heat and stir in the strawberries. Whisk until smooth. Pour the mixture into a glass bowl and place a piece of plastic wrap directly on top of the mixture. This will prevent a skin from forming while cooling. Cool the mixture completely. Process the mixture according the ice cream machines instructions.

*As I mentioned, I used the leftover strawberry puree from the cupcakes I made for Valentine's Day, so I was unable to measure our strawberries in this way for the puree in the recipe.  I had about a pint glass full of puree, just stirred the sugar in (didn't blend it again), and it tasted great.  I also just used vanilla extract (about a teaspoon or two, I just eyeballed it), and added it after the strawberries while it was off the heat.

Vanilla Pound Cake
from Dorothea Benton Frank's novel, Shem Creek

  • 3 cups plain flour - not self-rising
  • 2 sticks salted butter
  • 3 cups sugar
  • 1 cup heavy whipping cream
  • 6 large eggs
  • 2 tablespoons vanilla

Preheat oven to 325 degrees.

Generously grease and lightly flour a tube pan. Sift flour three times.
Cream butter with sugar until light and fluffy. Add eggs, one at a time. Beat only until each disappears. Blend in 1 cup flour followed by 1/2 cup whipping cream. Repeat with 1 cup flour and 1/2 cup whipping cream. Add remaining flour. Fold in vanilla.
Add batter to pan, level it and drip it flat on the counter to knock out the air bubbles. Place in center of the oven and bake for an hour and fifteen minutes, or until it's browned on top and begins to pull away from the sides of the pan (important!). Remove from oven. Wait ten minutes and invert on a cake plate. Do not cover until cool to touch.

As a bonus, here are some fun photos from our trip to Madame Tussaud's.  Hope you get the day off tomorrow like we do!!

 On the Delaware with Washington
 I am not a crook!
 Can you smell what the Rock is cookin?!
 J. Lo's booty's got nothin on mine!
Jeff takes a Tyson-sized bite out of Holyfield 


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