I was admittedly a little apprehensive about biscuits being mixed into ice cream - it seems like it could have been a textural disaster - but I crumbled my biscuits into really small pieces, so it was just a nice little crispy and salty contrast to the creamy ice cream and sweet jam.
In short, I Joey Tribbiani'ed my love for peaches, biscuits, and ice cream, and "put my hands together." I urge you to do the same.
barely adapted from Jeni's Splendid Ice Cream Desserts
makes about 1 quart
- 1 1/4 cups heavy cream
- 2 Tbs cornstarch
- 3 oz (6 Tbs) cream cheese, softened to room temperature
- 1/4 tsp flaky sea salt
- 2/3 cup sugar
- 2 Tbs light corn syrup
- 2 cups buttermilk
- 1/2 cup crumbled sweet cream shortcakes (recipe follows)
- 1/2 cup Peach jam, chilled (recipe follows)
Whisk about 1/4 cup of the cream with the cornstarch in a small bowl to make a smooth slurry. Whisk the cream cheese and salt in a medium bowl until smooth.
Combine the remaining cup of cream, the sugar, and the corn syrup in a medium saucepan. Bring to a boil over medium-high heat and boil for 4 minutes, stirring periodically.
Remove from heat and gradually whisk the corn starch mixture into the cream mixture. Return the pot to the heat and cook, stirring constantly with a heat-proof spatula, until slightly thickened, about 30 seconds. Remove from heat.
Slowly whisk the hot cream mixture into the cream cheese until smooth. Whisk in the buttermilk.
Cover with plastic wrap and chill for several hours, or overnight.
Assemble your ice cream maker and pour the ice cream base into the maker. Freeze according to manufacturer's instructions. Use a rubber spatula to mix the crumbled biscuits into the ice cream, then layer into a storage container, alternating layers of ice cream and jam. Press a sheet of parchment paper directly against the surface of the ice cream and seal with an airtight lid. Freeze until firm, at least 4 hours.
Sweet Cream Shortcakes
- 1 1/2 cups self-rising flour (only White Lily will do)
- 2 Tbs cold unsalted butter
- 1 1/3 cups heavy cream
Preheat the oven to 450 degrees. Butter a 9x9 inch baking dish.
Put the flour and butter in a food processor and pulse 15 times. Add the cream and pulse until the dough comes together into a shaggy mass.
Turn the dough out onto a lightly floured surface and knead briefly to bring it together. Fold the dough in half, then fold it over itself two or three times. Press the dough into the prepared pan.
Bake 15 to 20 minutes, or until lightly golden brown. Remove from the oven and cool on a rack.
Once it's cool, crumble enough of the biscuits to make 1/2 cup of crumbs. Spread them in an even layer on a parchment-lined plate and freeze until needed.
- 2 large peaches, peeled, pitted, and cut into large chunks
- 3/4 cup sugar
- juice of 1/2 lemon
Puree the peaches and measure out 1 cup of the puree for the jam. Reserve any remaining puree for another use (recommended: bellinis).
Combine the peach puree, sugar, and lemon juice in a medium saucepan. Bring to a boil over medium-high heat, stirring to dissolve the sugar, and boil for 8 minutes (or until it is thickened slightly). Remove from heat and cool to room temperature, then refrigerate until ready to use.