Mix the berries and sugar together and set aside or refrigerate overnight.
For the Shortcakes
1 1/2 cups flour
1 1/2 tbsp. sugar
1 1/2 tsp. baking powder
1/4 tsp. salt
1/4 tsp. baking soda
1/2 stick (1/4 cup) cold butter, cut into cubes
3/4 cup buttermilk
Preheat oven to 350°F. Line a cookie sheet with parchment paper.
Sift the flour, sugar, baking powder, salt and baking soda into a bowl. Blend in the butter with your fingers until the mixture looks like coarse meal. Using a fork, stir in the buttermilk. The dough will be wet.
Transfer the dough to a floured work surface and knead a few times.
Roll or pat out dough out on a floured surface to 1/2-inch thick. Cut the shortcake dough into 2-inch squares and place them on the parchment lined cookie sheet. Bake for 15 mins., until the shortcakes are just barely golden on the edges. Cool on a wire rack.
Bring the milk, vanilla bean and seeds to a boil in a small saucepan.
In a separate stainless steel saucepan, whisk the egg yolks and sugar together. Slowly whisk the hot milk into the yolk mixture.
Place the saucepan with the egg yolk mixture over medium heat, stirring constantly with a wooden spoon until the mixture thickens slightly (about 5 mins).
Immediately strain the mixture into a bowl, discard the vanilla bean, add the buttermilk and cool completely in the refrigerator.
Freeze in an ice cream machine according to the manufacturer’s instructions.
To Assemble the Shortcakes
Slit the shortcakes and place the bottom halves on serving plates. Spoon the berries and their juices over top and place the biscuit tops over the berries.
Serve with a scoop of Buttermilk Ice Cream and garnish with flowers or petals.
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