Buttermilk ice cream loaded with tender crumbled biscuits and fragrant Peach Jam.
From Jeni: “We have two scoop shops in Nashville, so I’m there a lot; I consider it my second home. This ice cream was inspired by the Loveless Café’s famous biscuits, which they serve with every meal. Everyone falls for them. You get three little biscuits served with the Loveless’s homemade jams. I think that everything in the restaurant comes with a side of these off-the-charts-good biscuits. They never share their recipe—not even in their own cookbook! But, our Sweet Cream Shortcakes work great in this recipe, swirled with our homemade Peach Jam into a fitting buttermilk base. This flavor has Loveless Café’s blessing—and that’s good enough for us.”
Makes 9 to 12 servings
3 ounces (6 tablespoons) cream cheese, softened
1 1⁄4 cups heavy cream
2 tablespoons cornstarch
1⁄4 teaspoon fine sea salt
2/3 cup sugar
1⁄2 cup crumbled Sweet Cream Shortcakes (recipe below), frozen, or store-bought biscuits
2 tablespoons light corn syrup
2 cups buttermilk, whole milk, or 2% milk
1⁄4 cup Peach Jam (recipe below), chilled
Sweet Cream Shortcakes
3 cups self-rising flour, preferably White Lily
4 tablespoons cold unsalted butter
2 2/3 cups heavy cream
2 large peaches
3⁄4 cup sugar
Juice of 1⁄2 lemon
- For the peach jam, bring a large pot of water to a boil. Cut a small X in the bottom of each peach. Fill a large bowl with ice and water.
- Blanch the peaches in the boiling water just until the skin begins to peel back at the X, 5 to 15 seconds. Transfer to the ice bath to cool; drain.
- Peel the peaches, using a soft-skin peeler. Slice the peaches in half from top to bottom and twist to separate the fruit from the pit. Puree the peaches and measure out 1 cup puree for the jam.
- 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, until it thickens slightly. Remove from the heat and let cool to room temperature, then refrigerate for up to 2 weeks.
- For the sweet cream shortcakes, preheat the oven to 450°F. Butter a quarter sheet pan.
- Put the flour and cold butter in a food processor and pulse 15 times. Add the cream and pulse until the dough comes together into a shaggy mess.
- Turn the dough out onto a lightly floured surface and press it together. Fold the dough in half, then fold it over itself two or three times, just until it is no longer clumpy. Spread the dough onto the pan—it spreads easily, so you can use your hands.
- Bake for 20 to 25 minutes, or until lightly golden brown. Remove the cake from the oven and cool on a rack.
- For the ice cream, Mix 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.
- Fill a large bowl with ice and water.
- Combine the remaining cream, the sugar, and corn syrup in a 4-quart saucepan, bring to a boil over medium- high heat, and boil for 4 minutes. Remove from the heat and gradually whisk in the cornstarch slurry. Bring the mixture back to a boil over medium-high heat and cook, stirring with a heatproof spatula, until slightly thickened, about 20 seconds. Remove from the heat.
- Gradually whisk the hot milk mixture into the cream cheese until smooth. Stir in the buttermilk.
- Pour the mixture into a 1-gallon Ziploc bag and submerge the sealed bag in the ice bath. Let stand, adding more ice as necessary, until cold, about 30 minutes.
- Remove the frozen canister from the freezer, assemble your ice cream machine, and turn it on. Pour the ice cream base into the frozen canister and spin until thick and creamy.
- Pack the ice cream into a storage container, mixing in the crumbled biscuits and jam as you go. Press a sheet of parchment directly against the surface and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, at least 4 hours.
You will need an ice cream maker to create this dessert.
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