ADVOCATE-TESTED RECIPE

Strawberry Delight

Serves 8. Recipe is by Matt Lee and Ted Lee of Charleston, South Carolina. The recipe was featured in Garden & Gun magazine. This is one of those old timey, frozen loaf desserts that is delicious to slice and serve in the summertime. This is very easy to put together, but the strawberry syrup has to be stirred into the freezing mixture at intervals; so you have to open the freezer, give it a stir and let it continue to set. It’s not hard; you just have to set the timer to remember to stir.

1 pound fresh strawberries, trimmed and halved

2?3 cup sugar, divided

1 pint heavy cream

2 pinches salt

1 cup half-and-half

1 cup buttermilk, preferably whole

24 vanilla wafer cookies (about 3 ounces), crumbled to oyster-size cracker pieces

1 cup toasted pecans, coarsely chopped

About 2 cups mini marshmallows

1. Put the strawberries, 1?3 cup sugar and 2 tablespoons water in a small saucepan and cook over medium-low heat, stirring occasionally, for 20 minutes, until the syrup is glossy red but still runny. Allow to cool for 20 minutes. You should have 1 ½ cups fruit and syrup.

2. In a large bowl, whip the heavy cream with the remaining 1/3 cup sugar and the salt until peaks begin to hold their shape. Fold in half-and-half, buttermilk, cookies, toasted pecans and marshmallows until evenly combined. The marshmallows will mostly float; that is fine.

3. Line a 3-quart loaf pan with plastic wrap and pour the cream mixture into it. You can also use two 1½-quart loaf pans and divide he mixture evenly between them. Then, pour in the fruit and syrup from one end of the pan to the other, but do not stir (if using two pans, divide the fruit and syrup evenly between them). The syrup and fruit may float on the surface at first but will gradually sink through to the bottom. Lightly cover the pans with plastic wrap and place in freezer until a cap of crystallized cream has formed about an inch thick, about 2½ hours or 1½ hours if using 2 pans. Set a timer.

4. Use a broad serving spoon to break up the cream and fold the ingredients together, taking special care to lift the strawberry pulp up off the bottom. With the back of the spoon, smooth the surface and return to freezer for 1½ hours (45 minutes if using 2 pans). Set a timer.

5. Fold again and freeze for another hour. Set timer. Fold again if necessary.

6. To serve, turn loaf upside down onto an oval platter, surround with berries or cream for garnish if desired. Slice into serving pieces.

Editor’s note: This recipe was corrected to add the second step.