Strawberry Cake Ice Cream Bars are a sample of nostalgia

You know those desserts that take you straight back to being a kid again? For me, it’s Strawberry Cake Ice Cream Bars. One bite and suddenly I’m standing in the summer sun, sticky fingers, trying to eat it fast enough before it melts. There’s something so comforting about that creamy strawberry center wrapped in a sweet, crumbly coating it’s simple, it’s nostalgic, and it never fails to make me smile.

 

Total time:15 hours 45 Mins

 

The strawberry shortcake bars full of vanilla and ga-rag of Hudor, completed with its firm cake coating, has satisfied sweet teeth for more than 100 years. (If you know, you know).

With homemade sorbet and crushed butter cookies, these strawberry cake ice cream bars will inspire the same type of dessert devotion.

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Ingredients

For the vanilla ice cream base:

• 23 cup

  granulated sugar

• 4

  Great egg yolks

• 1 1/2 Cups

  whole milk

• 1 1/2 Cups

  thick cream

• 2 Tablespoon.

  Pure vanilla extract

• 1/4 teaspoonful.

  Kosher salt

For the Strawberry Sorbet Base:

• 2 lb

  Fresh strawberries, waterfalls and reduced, if they are large

• 1 cup

  granulated sugar

• 2 Tablespoon.

  fresh lemon juice

• 1/4 teaspoonful.

  Kosher salt

• 3 Tablespoon.

  Vodka, optional but recommended for texture

For the cortex:

• 21

  Pure butter cookies (14 ounces, like walkers), divided

• 6 Tablespoon.

  (3/4 stick) Salad butter, melted, divided

• 1

  (0.8-oz.) Lyophilized package strawberries

• 1. Passed 1 Make the vanilla ice cream base: Beat the sugar and egg yolks in a heat -proof bowl. Hot the milk in a medium saucepan over medium-high heat until it is slowly. Slowly beat the hot milk, 1/2 cup at the same time, in a thin current, in the egg yolk mixture until it is hot. Return the egg mixture to the saucepan. Cook over medium-low, beating constantly, until the mixture is thickened slightly and reaches 170 ° F in an instant reading thermometer, 4 to 6 minutes. Pour the mixture through a fine mesh strainer in a medium heat resistant bowl. Beat in cream, vanilla and salt. Cover and refrigerate until it is cold, approximately 2 hours.
  2. Passed 2 Make the strawberry sorbet base: Pure the strawberries, sugar, lemon juice and salt in a food processor until they are soft. Pour through a medium mesh strainer in a medium bowl. Add vodka, if you use it. Cover and refrigerate until it is cold, approximately 2 hours.
  3. Passed 3 Do the cortex: Fin a baking mold of 9 by 9 inches with parchment paper, leaving a 1 -inch holder on all sides. Press 15 cookies in the food processor until fine crumbs are formed, from 14 to 16 times. Add 3 tablespoons of melted butter and press until it is combined, 6 to 8 times. Press the mixture at the bottom of the prepared pan. Freeze at least 20 minutes.
  4. Passed 4 Pour the cold vanilla ice cream base on an ice cream machine. Process according to the manufacturer’s instructions. Extend half of vanilla ice cream (approximately 2 cups) in a uniform layer on the bark. Place a piece of parchment paper directly on the surface of the ice cream; Freeze until it is a bit firm, at least 1 hour. Cover and freeze the remaining half of ice cream.
  5. Passed 5 Pour the cold strawberry sorbet base in an ice cream manufacturer. Process according to the manufacturer’s instructions. Remove the scroll paper and place the strawberry sorbet in a uniform layer on vanilla ice cream in the pan. Place a piece of parchment directly on the surface surface and freeze until it is slightly firm, at least 1 hour.
  6. Passed 6 Meanwhile, place the remaining 6 cookies in a large zipper. Finely crushed with a roller. Place in a bowl. Repeat the process with lyophilized strawberries, shreding slightly in pieces similar to cookies. Crussed crushed strawberries in the fine mesh strainer to eliminate excess dust. Add the crushed strawberries and the remaining 3 tablespoons of butter at the bowl with crushed cookies. Stir to combine. Cover and reserve.
  7. Passed 7 Remove the scroll and extend the ice cream of 2 remaining cups in a uniform layer on the strawberry sorbet. Sprinkle the crushed strawberry mixture evenly on the top, gently pressing to adhere. Cover with plastic wrap and freeze until it is firm, at least 8 hours.
  8. Passed 8 Remove from the pan with a scorpion of parchment. Cut into 16 bars.

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