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
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