Biscuits & Peach Jam Ice Cream- A Jeni’s copycat recipe

The kids may have gone back to school, but it still feels like summer time here in Nashville. While I certainly don’t limit my ice cream consumption to summer, nothing tastes more like it than peaches. Last summer our favorite ice cream place in East Nashville, Jeni’s Splendid Ice Cream introduced a new flavor: Loveless Biscuits and Peach Jam. Ever since then, I’ve been trying to figure out ways to reproduce it. Of course, I had to consume several pints of Jeni’s version in the name of research, along the way. This is my Biscuits & Peach Jam Ice Cream- A Jeni’s copycat recipe.

Bloom Score: 3/5

Bedlam Score: 3/5

This recipe is relatively easy, but requires some advance preparation. The most distinctive part of this ice cream is the bite-sized biscuit pieces that taste like butter and heaven. The hard part is keeping them from getting all soggy in the ice cream. A couple days before you want to eat the ice cream, you need to prep the biscuits and ice cream base.

First, either make a fresh biscuit dough or break out a small can of homestyle biscuits. Since I still have a fractured shoulder, kneading biscuit dough didn’t sound like a great idea. I used Pillsbury Grands Jr Homestyle biscuits. Cut each biscuit in to bite-sized pieces. For the pictures I cut each biscuit into nine pieces, but next time I need to go smaller. Place them all on a baking sheet and bake according to heating instructions, but check them at about half the time instructions. Smaller biscuits cook faster. Remove from oven and set out to cool. My little baking apprentices can smell exactly when something is ready to come out of the oven.

Next the ice cream base. Pour one pint of organic whole whipping cream in a small saucepan. Add one cup of sugar. Heat on low stirring constantly until all the sugar has dissolved. Make certain it does not boil or overcook. You only want the sugar to dissolve. Pour sweetened cream into a quart sized container and combine another pint of organic whole whipping cream. You could substitute whole milk for the second pint if you really want to. Cover and place in fridge for 24 hours. The biscuit pieces must also sit out and go completely stale for at least 24 hours. Cover them with a kitchen towel and just let them get hard.

A day or two later, it’s time to freeze the ice cream. You might notice that this base is missing popular ingredients usually included in vanilla ice cream: eggs and vanilla extract. That is entirely on purpose to allow the peach and biscuits to shine. Freeze the sweetened cream according to your machine’s instructions. Don’t have an ice cream maker? Me either. I borrowed my Mom’s, which is similar to this 4 Quart Ice-Cream Maker, but I’d be lying if I didn’t say I would love one of these: Cuisinart Automatic Ice Cream Maker (affiliate links). Mine took about 20 minutes.

Now you’re all set to start layering the tasty goodness. My mother, aunt, and I made about 60 half pints of peach jam a couple weekends ago. It is unbelievably fresh tasting. You could also use peach jam from the grocery or farmer’s market. Or another flavor for that matter.

Back to the layering. In a large freezer proof container, layer ice cream, peach jam and biscuit pieces. Then repeat several times until your have three or four complete layers and all ingredients are used up.

Cover with saran wrap and freeze for several more hours. Then pull it out and enjoy!

It really does taste like a buttered biscuit with peach jam and a dollop of fresh whipped cream. So fresh and tasty. Try to only eat one scoop!

 

Ingredients:

• Two Pints organic heavy whipping cream
• One cup sugar
• One can Grands Jr Homestyle biscuits cut to bite-sized pieces
• One pint peach jam

Directions:

1. Cut biscuits into bite-sized pieces and bake according to directions, checking at half-way point for doneness. Remove from oven and cool. After cool, cover with clean kitchen towel and allow to go stale for at least 24 hours.
2. Heat one pint cream with sugar on low heat, stirring constantly just until sugar is melted. Combine with remaining cream and refrigerate base for at least 24 hours.
3. Freeze ice cream base according to machine directions.
4. Layer ice cream, peach jam and biscuit pieces. Repeat layers several times until all ingredients used.
5. Cover with saran wrap and freeze several more hours to firm.

Keep summer going for the rest of August with this wonderful recipe. I hope you try it soon with peach jam or your favorite jam flavor. Let me know what you think and what jam flavor you want to try!