PEACH COBBLER WITH BUTTERMILK ICE CREAM
Who doesn't love a fresh peach cobbler to cap off a summer cookout? It's easy, fruity, and a total crowd pleaser. To make this summer staple even better, here's how to cobble together a tangy homemade buttermilk ice cream to go with it!
Provided by Smart Cookie
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 10h30m
Yield 12
Number Of Ingredients 15
Steps:
- Whisk egg yolks and 1/4 cup sugar in a large bowl. Stir cream and remaining sugar together in a saucepan over low heat; bring to a simmer, about 12 minutes. Remove from heat. Slowly pour cream mixture into egg yolk mixture, whisking constantly.
- Return mixture to the saucepan; cook over low heat, whisking constantly, until thickened and bubbly. Strain mixture through a fine-mesh sieve into a bowl, then whisk in buttermilk, vanilla, and salt. Let cool completely, at least 30 minutes. Chill at least 4 hours or up to overnight.
- Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.
- Preheat the oven to 350 degrees F (175 degrees C) for the cobbler.
- Wash the fuzz off of the peaches and cut into wedges. Toss peach wedges with 1/2 cup sugar.
- Place butter in the bottom of a 9x13-inch casserole dish and melt it in the oven, 5 to 8 minutes.
- Meanwhile, mix together flour, remaining 1/2 cup sugar, salt, and cinnamon. Stir in half-and-half, vanilla, and almond extract to form a loose batter; pour into baking dish over melted butter. Do not stir. Spoon peaches evenly over batter, without stirring.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean and peaches are tender, 45 to 50 minutes. Serve warm with ice cream.
Nutrition Facts : Calories 500.5 calories, Carbohydrate 53.8 g, Cholesterol 288.6 mg, Fat 29.5 g, Fiber 0.4 g, Protein 6.5 g, SaturatedFat 17.3 g, Sodium 500.5 mg, Sugar 43.1 g
BUTTERMILK PEACH ICE CREAM
My mother's family owned peach orchards in Missouri. I live in Tennessee, a top consumer of buttermilk. This summery ice cream combines my past and present. -Kim Higginbotham, Knoxville, Tennessee
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 quarts.
Number Of Ingredients 8
Steps:
- Place peaches in a food processor; process until smooth. Add sugars, lemon juice, vanilla and salt; process until blended., In a large bowl, mix buttermilk and cream. Stir in peach mixture. Refrigerate, covered, 1 hour or until cold., Fill cylinder of ice cream maker no more than two-thirds full. Freeze according to manufacturer's directions, refrigerating any remaining mixture to process later. Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. Let ice cream stand at room temperature 10 minutes before serving.
Nutrition Facts : Calories 137 calories, Fat 6g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 75mg sodium, Carbohydrate 20g carbohydrate (19g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
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