Ingredients

For the Biscuits

3 cups all-purpose flour
1 ½ cup cake flour
1/3 cup sugar
4 teaspoons baking powder
1 ½ sticks cold butter,
cubed (or 1/3 lb + 2 Tbsps)
4 Tbsp. melted butter
2 cup heavy cream
3 tablespoons sugar
1 teaspoon salt

For the Strawberries

2 pints fresh strawberries
2-4 tablespoons sugar
1 fresh vanilla bean
1 tablespoon bourbon

For the Whipped Cream

1 cup heavy cream
3 tablespoons powdered sugar
1 teaspoon lemon or orange zest

For the Ice Cream

2 ½ cups heavy cream
1 ¼ cups whole milk
1 vanilla bean, split
6 large egg yolks
¾ cup brown sugar, packed
¼ teaspoon salt
2 tablespoon bourbon

Special Equipment

Biscuit cutter
Ice cream machine
Electric mixer
Rolling pin
Ice cream scoops
Pastry brush
Flour sifter
Chinois

Instructions

For the Ice Cream

Have this started first so it’s ready for service. Place cream, milk and split and seeded vanilla bean in a heavy 3 ¾ quart saucepan. Bring to a simmer over medium low heat. Reduce heat to low and simmer for 15 minutes. Place egg yolks and brown sugar in medium bowl. Using a hand mixer, beat on highest speed until thick and pale, and mixture forms a ribbon when beaters are lifted, about 3 minutes. With the mixer on low, slowly add 1 cup of the hot cream/milk mix to egg yolk/sugar mix. Stir the egg/cream mixture back into the simmering cream/milk. Cook over medium low heat, stirring constantly, until mixture reaches 160 degrees. DO NOT BOIL. Strain the custard through a chinois into a medium bowl.  Stir in salt and bourbon. Chill the custard over an ice bath until completely chilled. Place chilled custard in mixing bowl of ice cream maker.
Set timer for 35-45 minutes for soft ice cream and 45-60 minutes for hard ice cream.
Cover and transfer directly to a freezer when finished.

For the Biscuits

Preheat oven to 375°F. In a large bowl, sift the all-purpose and cake flours with the sugar, baking powder and salt. With 2 forks or your hands, cut the cold butter into the flour mixture until it is the size of small peas. Stir in the cream. Turn the dough over on a lightly floured surface and knead 2 to 3 times until it just comes together. The key to this dough is to not over mix it. Roll the dough into a 14-inch round about ¾ inch thick. Using a biscuit cutter, stamp out 8 biscuits. Gently gather remaining dough to form the last two. Transfer to a parchment lined sheet pan and brush with melted butter. Sprinkle with sugar and bake 25 to 30 minutes.

For the Strawberries

Quarter the strawberries. Slit open the vanilla bean, scrape out the beans with the back of a small knife and add to the strawberries. Pour in the bourbon and sugar (to taste) and let sit to macerate.

For the Cream

Whisk everything together until you’ve formed a medium peak.

To Serve

Split open biscuits, place on a plate or bowl, and add a dollop of cream and the strawberries. Garnish with a scoop or two of ice cream!