Sweet Cream Biscuits with Peach Jam Ice Cream
In the past two weeks, there has been a visible change in the peach game at the Mercato Centrale. Peaches start to make an appearance in early May in Florence, but by mid June, their sweet scent is filling the air and I can’t help but stock up on a dozen at a time. I can’t tell you guys how many times I’ve imitated Super Nintendo’s Mario Kart, “Peaches! Here we goOoO!”
In the past two weeks, I’ve made Grilled Pork Chops with Grilled Peaches, Caramelized Red Onions, and Gorgonzola based on THIS recipe, Flourishing Foodie’s Sweet Corn, Cherry, and Peach Salad recipe, Peach Brown Butter Buckle from Kitchen Konfidence, Peach-Blueberry Oatmeal Bars, and now this masterpiece… A buttermilk ice cream with crumbles of sweet cream biscuits and ribbons of peach jam.
It makes me wish I was from the South, called people, “babe” or “sugah,” and liked to drink bourbon.
This ice cream is from my second favorite ice cream cookbook, “Jeni’s Splendid Ice Cream Desserts.” Her first cookbook is still my favorite and I fully intend on making every single recipe in the book by the end of the year. The Sweet Cream Biscuits and Peach Jam Ice Cream is one of my favorite summer flavors of theirs– it’s creamy, rich, fragrant, and full of luscious peaches. It’s everything you could possibly ask for on a hot summer day and it also happens to be the perfect recipe to make the most out of bruised peaches!
On a side note and a slight rant… I talk about Jeni’s Splendid Ice Creams a lot on this blog and it’s for good reason. Ever since my first visit to Jeni’s original Scoop Shop in Columbus, Ohio in 2010, I’ve been slightly obsessed; every flavor is original, every ingredient is sourced locally, and every pint of ice cream is handmade. Not only is the ice cream swoon-worthy, but the company itself is something to be admired. Jeni’s Splendid Ice Creams is built upon a foundation of consistency, transparency, and relationships– not something you see in most companies these days… So yes, I am slightly obsessed, but what do you expect?! Jeni Britton Bauer is living my dream life; making and eating ice cream every day!!! Since they are in a bit of a sticky situation right now and their Scoop Shops are temporarily closed, I thought I would show my support for her craft and her company’s mission by making a recipe from one of her two cookbooks… and if you care about quality ingredients and companies who actually care, you can do the same! #TeamJenis
Sweet Cream Biscuits with Peach Jam Ice Cream from Jeni’s Splendid Ice Cream Desserts:
2 large peaches
¾ cup sugar
Juice of ½ lemon
Sweet Cream Biscuits:
3 cups self-rising flour (You can also substitute this for 3 cups all-purpose flour with 4 ½ teaspoons baking powder and 1 ½ teaspoon salt whisked in)
4 tablespoons cold unsalted butter
2 2/3 cups heavy cream
Ice Cream Base:
1 ¼ cups heavy cream
2 tablespoons cornstarch
3 ounces (6 tablespoons) cream cheese, softened
¼ teaspoon fine sea salt
2/3 cup granulated sugar
2 tablespoons light corn syrup
2 cups buttermilk
½ cup crumbled Sweet Cream Biscuits, frozen, or store-bought biscuits
¼ cup Peach Jam, chilled
- To make 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.
- To make the sweet cream biscuits, preheat oven to 450 degrees 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.
- To make the ice cream, mix about ¼ cup heavy 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, sugar, and corn syrup in a 4-quart saucepan, bring to a rolling boil over medium-high heat, and boil for 4 minutes precisely. 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 1 minute. Remove from heat.
- Gradually whisk the hot milk mixture into the cream cheese until smooth. Stir in buttermilk. Pour the mixture into a 1-gallon Ziploc freezer 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 begin to spin the ice cream 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 paper directly against the surface, and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, at least four hours.