I found this recipe in Real Simple magazine, it is a great twist on the traditional strawberry shortcake. I modified it by adding vanilla ice cream and my homemade roasted strawberry buttermilk ice cream instead of regular strawberry ice cream and whipped cream but I am sure it is good both ways! I also added some strawberry syrup to the top.
3 cups flour
1 tbsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup + 2 tbsp sugar
3/4 cup (1.5 sticks) cold unsalted butter, cut into 10 pieces
1 tsp lemon zest and juice of the lemon
1 cup whole milk
2 tbsp heavy cream
2 quarts strawberries, hulled and sliced
2 tsp vanilla
1 pint vanilla ice cream (or 1 cup whipped cream)
1 pint strawberry ice cream
To make the biscuits, heat oven to 400 degrees F. Whisk together the flour, baking powder, baking soda, salt and 1/4 cup of the sugar in a large bowl. Add the butter and lemon zest. Blend with a pastry blender or your fingers until crumbly. Add the milk and stir until just combined.
Drop 8 large mounds of the dough, 1" apart on a baking sheet. Brush with 2 tbsp of the heavy cream and sprinkle with 2 tbsp of sugar. Bake, rotating the baking sheet halfway through, until golden, 18-20 minutes. Cool completely.
Meanwhile, in another bowl, toss the strawberries with the vanilla, lemon juice and remaining 1/4 cup sugar.
Dollop a scoop of vanilla ice cream (or whipped cream) and a scoop of strawberry ice cream on top of a biscuit. Spoon the strawberries on top. I also added some strawberry syrup over the top (leftover from making the ice cream). Yummmmm......
The leftover biscuits from this recipe are great served warm with jam and butter just on their own.
I got this recipe from the Jeni's Splendid Ice Creams book. This is another hit from Miss Jeni...I have got to meet this creative lady at some point. This is a fresh summer flavor and the buttermilk adds a deliciously creamy texture.
1 pint strawberries, hulled and sliced in 1/2" slices
1/3 cup sugar
3 tablespoons fresh lemon juice
1 1/2 cups whole milk
2 tablespoons cornstarch
2 oz cream cheese, softened
1/8 tsp sea salt
1 1/4 cups heavy cream
2/3 cup sugar
2 tbsp light corn syrup
1/4 cup buttermilk
Preheat the oven to 375 degrees F. Combine the strawberries and sugar in a baking dish, stirring gently to mix well. Roast for 8 minutes, until just soft. Let the berries cool slightly. Puree the berries in a food processor with the lemon juice. Measure 1/2 cup of the puree and keep the rest as an ice cream topping (keeps for ~1 week in the fridge).
Mix 2 tablespoons of the milk with the cornstarch and mix to make a slurry in a small bowl. Whisk the cream cheese and salt in a separate bowl (the one you plan to store the base in until you make the ice cream).
Combine the remaining milk, cream, sugar and corn syrup in a 4-quart sauce pan, bring to a rolling boil over medium-high heat and boil for 4 minutes. Whisk in the cornstarch slurry. Bring the mixture to a boil again. Remove from the heat and whisk into the cream cheese mixture until smooth (and there are no chunks of cream cheese floating around). Add the strawberry puree and buttermilk, stir in. Allow the mixture to cool completely in the fridge, for at least 3 hours.
Add to your ice cream maker and voila!
Hands down the best ice cream out of Jeni's book yet! I used my homemade goat cheese (minus the herbs) but I am sure it is just as tasty with the store-bought stuff. Her recipe calls for roasted fresh cherries however they are not in season so I used some jarred dark morello cherries that I had in the cupboard. Below is a slightly modified version of this recipe which is my take. It recipe makes about a quart of ice cream.
Ingredients:
2 cups whole milk
1 tablespoon plus 1 teaspoon cornstarch
1/2 cup fresh goat cheese
1 1/2 ounces cream cheese, softened
1/4 tsp salt
1 1/4 cups heavy cream
2/3 cup sugar
1/4 cup light corn syrup
Any type of sweet cherries, sliced
Instructions:
Mix about 2 tablespoons of the milk with the cornstarch in a small bowl to make a slurry. Whisk the goat cheese, cream cheese and salt in a medium bowl until smooth.
Combine the remaining milk, cream, sugar and corn syrup in a saucepan and bring to a rolling boil over medium-high heat for about 4 minutes. Remove from the heat and whisk in the cornstarch slurry. Bring the mix back to a boil over medium-high heat and cook stirring with a spatula until slightly thickened (about 1 minute). Remove from the heat. Gradually whisk the hot milk mixture into the cream cheese mixture until smooth.
Chill the mixture until completely cold (at least 3 hours). After you have churned the ice cream to a smooth creamy consistency, add the cherries in the mix. After the mixture is complete, pour into a container and freeze.
I tried Jeni's ice cream one hot summer day when I was visiting Chicago. My sister and I had been tramping around the city sweating like crazy and decided to stop for a pint of ice cream and take it home to watch bad reality TV and enjoy the AC (and eat the entire pint of ice cream). We picked up a pint of Jeni's Pistachio Honey. It was the perfect balance of creamy texture w/ crunchy nuts and just the right amount of sweetness. I was hooked! I found her recipe book online and started trying them out. She doesn't use egg in her recipes which I had always used in my ice creams before. I like the no-egg approach because you don't end up with little cooked egg bits in your custard. Jeni uses a small bit of cream cheese in all of her recipes which seems to thicken it up a bit and definitely adds some creaminess. Some of my favorites from the book so far are the Roasted Pistachio, Black Coffee, Kona Stout and Cognac. Next up I am planning to try the Goat Cheese w/ roasted red cherries (using my homemade goat cheese recipe, minus the herbs) and Wild Berry Lavender recipes.
I highly recommend this book as I have tried over half of the recipes and have yet to be disappointed! You can find Jeni's ice cream book on Amazon.com.
