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Strawberries
with Grilled Pound Cake and Buttermilk Ice Cream
Chef Sam Hayward of Fore Street Grill – Portland,
ME
Adapted by StarChefs
Yield: 4 Servings
Ingredients:
For buttermilk ice cream:
- 2 cups light cream
- 1/3 cup turbinado sugar
- 1/3 cup honey
- 4 egg yolks
- 1 cup cultured buttermilk
For strawberries and pound cake:
- 2 quarts ripe strawberries
- Turbinado sugar, to taste
- 1 pound all-butter pound cake
- 2 Tablespoons unsalted butter
Method:
For buttermilk ice cream:
Whisk all ingredients together until sugar dissolves. Process in ice
cream maker according to manufacturer’s instructions. Chill
for at least 30 minutes in freezer. Soften slightly before serving.
For strawberries and pound cake:
Hull, wash, and drain strawberries. Quarter the berries and place
in a medium bowl. Sprinkle lightly with turbinado sugar and toss
gently. Set aside to macerate.
Slice pound cake into 4 thick portions. Melt butter in a large
skillet. When the foam subsides, add pound cake slices and toast
on both sides until golden. Divide cake among dessert plates. Spoon
sweetened strawberries over the cake slices, allowing additional
syrup to absorb into the cake. Place a scoop of buttermilk ice cream
on each plate. Garnish with fresh mint.
Wine Pairing:
An Auslese Mosel Riesling like the Georg Breuer Riesling Auslese
Gold Cap Rheingau Rüdenheim Bischafsberg 2002
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