I hope you’ll begrudge me at least one more homemade ice cream recipe this summer— this one made with huckleberries fresh from the mountains of Idaho.
We’re just back from a week spent at my family cabin in McCall, a small lakeside town north of Boise. It’s a longstanding summer tradition I look forward to all year long. We swam, built sandcastles, lounged in the sun, roasted marshmallows, enjoyed sunsets over the lake, and played card games long into the night.
I took a whole week off from the internet and my blogging life, ignoring email, twitter and the like. It was fabulous. But now I’m back! And refreshed and excited to share a recipe I created in our tiny and primitive cabin kitchen.
I’m currently vacationing with my family in Idaho and I’m going to take the week off to completely relax and enjoy myself. Not to worry, I’ll be back next week with new recipes. In the meantime, if you’d like to tag along on my vacation adventures be sure to follow me on instagram.
Grilled peaches drizzled with maple syrup, creamy vanilla cream, and homemade buttermilk biscuits all come together to make one fun summertime shortcake!
Why should strawberries be the only one to have all the shortcake fun? I crave the combination of fresh fruit, cream, and biscuits long after strawberry season has come and gone. It’s the perfect light and easy summer dessert, especially for barbecues and potlucks. Plus, there’s the added bonus that you can make it ahead of time and have it all ready to go for easy entertaining.