Strawberries With Grilled Pound Cake And Buttermilk Ice Cream Prep: 1 hr. Cook: 10 mins Ready in: Serves: 4 Ingredients: cup For buttermilk ice cream: 2 light cream 1/3 turbinado sugar 1/3 honey 4 egg yolks 1 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 Cooking Instructions: 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.