Mascerated Strawberries Over Chocolate Shortcakes And Vanilla Bean Ice Cream Recipes

VANILLA BEAN ICE CREAM

Steps:

• Combine the heavy cream, milk, and vanilla pod and seeds in a large saucepan. Bring to a gentle simmer over medium-high heat, then remove from the heat.
• Whisk the egg yolks, sugar and salt in a medium bowl. Ladle half of the cream mixture into the egg mixture and whisk to combine; return to the saucepan with the remaining cream mixture. Cook over medium heat, stirring constantly with a wooden spoon in a figure-8 motion, until the custard is thick enough to coat the back of the spoon, about 10 minutes.
• Strain the custard through a fine-mesh sieve into a blender; discard the vanilla pod. Puree until frothy, about 30 seconds; pour back into the bowl. Cover with plastic wrap and refrigerate at least 3 hours or overnight.
• Transfer the chilled custard to an ice cream maker and churn according to the manufacturer's instructions. Transfer to a resealable container and freeze until firm, about 2 hours.

CHOCOLATE SHORTCAKES WITH VANILLA ICE CREAM, STRAWBERRIES AND FUDGE SAUCE

Steps:

• Preheat oven to 400°F. Line large baking sheet with parchment paper. Whisk cream, chocolate syrup, vanilla and dissolved espresso powder in small bowl.
• Blend flour, 1/2 cup sugar, cocoa, baking powder and salt in processor. Add 1/4 cup chilled butter; process until mixture resembles fine meal. Add chocolate-cream mixture and blend, using on/off turns, until moist clumps form.
• Turn dough out onto work surface. Gather dough into ball; divide into 6 equal pieces. Using lightly floured hands, form each piece into 2-inch-high, 2-inch-diameter mound. Place on prepared baking sheet, spacing shortcakes 3 inches apart (shortcakes will spread). Brush tops of shortcakes with melted butter. Sprinkle each with 1 teaspoon sugar.
• Bake shortcakes until tester inserted into center comes out with some moist crumbs attached, about 15 minutes. Cool on sheet. (Can be made 6 hours ahead. Let stand at room temperature. Rewarm in 350°F oven about 5 minutes before continuing.)
• Cut shortcakes horizontally in half. Whisk banana liqueur into warm Fudge Sauce. Spoon scant 1/3 cup warm sauce onto each of 6 plates. Place bottoms of shortcakes onto sauce. Top with scoop of ice cream. Spoon strawberries over. Add shortcake tops and serve.