1 lb. fresh strawberries, trimmed and halved
2/3 cup sugar, divided
1 pint heavy cream
2 pinches of salt
1 cup of half and half
1 cup of buttermilk, preferably whole
24 gluten free vanilla wafer cookies, crumbled to oyster cracker size pieces
1 cup chopped pecans, toasted
3 oz. mini marshmallows (about 2 cups)
1. Put the strawberries, 1/3 cup sugar, and 2 tablespoons of 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 1/2 cups fruit and syrup.
2. In a large bowl, whip the heavy cream with the remaining 1/3 sugar and the salt until peaks begin to hold their shape.
3. Fold in half and half, buttermilk, cookies, toasted pecans and marshmallows until evenly combined. (The marshmallows will mostly float, which is fine.)
4. Line a 3 quart loaf and with plastic wrap and pour the cream mixture into it.
5. Then pour in the fruit and syrup from one end of the pan to the other, but do not stir. The syrup and fruit may float on the surface at first but will gradually sink through to the bottom.
6. Lightly cover the loaf pan with plastic wrap and place in the freezer until a cap of crystallized cream has formed about an inch thick, about 2 1/2 hours.
7. 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.
8. With the back of the spoon, smooth the surface and return the pan to the freezer for 1 1/2 hours.
9. Fold again, freeze for another hour, and fold a third time. Allow to set for an hour more.
To serve, turn an entire loaf upside down onto an oval platter, surround it with greenery and flowers, and slice off individual portions with a knife, warmed in hot water.