Peach Shortcake & Vanilla Bean Ice Cream — Robert St. John

Ingredients

• 2 cups All-purpose flour
• 2 Tbsp Sugar, plus extra for sprinkling
• 1 Tbsp Baking powder
• 1/8 tsp Salt
• 3/4 cup Unsalted butter (1 1/2 sticks), cold, diced
• 3 Large eggs, lightly beaten
• 1/4 cup Heavy cream, chilled
• 1/4 cup Sour cream
• 1 tsp Vanilla extract
• 1 Egg beaten, with 2 tablespoons water or milk, for egg wash
• 1/4 cup Sugar
• 4-5 Ripe peaches, peeled, pitted, and thinly sliced (about 3 cups)
• 1 Tbsp Fresh lemon juice
• 1 pint Blueberries
• Vanilla Bean Ice Cream
• 5 cups Heavy cream
• 2 1/2 cups Whole milk
• Pinch salt
• 1 1/2 cups Sugar
• 1 vanilla bean
• 12 Large egg yolks