Peach Cobbler with Buttermilk Ice Cream
Peach Cobbler with Buttermilk Ice Cream combines tender baked peaches, a buttery golden topping, and smooth homemade ice cream with a refreshing tang.
Ingredients
For the Peach Filling
- 6 cups sliced ripe peaches
- 1/2 cup granulated sugar
- 2 tablespoons brown sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1 tablespoon cornstarch, optional for thicker filling
For the Cobbler Topping
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
For the Buttermilk Ice Cream
- 2 cups heavy whipping cream
- 1 cup cultured buttermilk
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large egg yolks
- A small pinch of salt
Instructions
- In a medium saucepan, combine the heavy cream, half of the sugar, and the salt. Heat over medium-low heat until the mixture is steaming, stirring occasionally. Do not allow it to boil.
- In a separate bowl, whisk the egg yolks with the remaining sugar until smooth and slightly thickened.Gradually pour a small amount of the warm cream into the yolks while whisking constantly. This helps warm the yolks gently without scrambling them.
- Pour the tempered egg mixture back into the saucepan. Cook over low heat, stirring continuously, until the custard thickens slightly and reaches 160°F (71°C).Remove from the heat and strain through a fine-mesh sieve if needed.
- Allow the custard to cool, then stir in the buttermilk and vanilla extract. Refrigerate until thoroughly chilled, preferably for at least 4 hours or overnight.
- Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions. Transfer the ice cream to a freezer-safe container and freeze until firm enough to scoop.If you do not have an ice cream maker, pour the chilled mixture into a shallow freezer-safe container and freeze, stirring vigorously every 30–45 minutes during the first few hours. The texture may be less smooth than churned ice cream.
- Preheat your oven to 350°F (175°C). Lightly grease a 9 × 13-inch baking dish or a similar-sized ovenproof dish.
- Wash, pit, and slice the peaches. Place them in a large bowl and add the granulated sugar, brown sugar, lemon juice, vanilla extract, cinnamon, and cornstarch if using.Gently mix until the peaches are evenly coated.
- In another bowl, combine the flour, sugar, baking powder, and salt. Add the milk and stir until a smooth, thick batter forms. Avoid overmixing to keep the topping tender.
- Pour the melted butter into the prepared baking dish. Spread the batter over the butter without stirring the layers together.Spoon the peach mixture and its juices evenly over the batter. The topping will rise around the fruit as it bakes.
- Bake for 40–45 minutes, or until the topping is golden brown and the peach filling bubbles around the edges. If the topping browns too quickly, loosely cover it with foil and continue baking until cooked through.
- Remove the cobbler from the oven and let it rest for 10–15 minutes. This allows the fruit juices to settle and the filling to thicken slightly.
- Spoon the warm cobbler into individual bowls. Add a generous scoop of homemade buttermilk ice cream and serve immediately.The warm peaches and buttery topping pair beautifully with the cool, creamy ice cream.
Notes
- Use ripe peaches: Fragrant, ripe peaches offer the best flavor and natural sweetness.
- Chill the ice cream base thoroughly: A cold base churns more effectively and helps produce a creamy texture.
- Temper the egg yolks: Gradually adding warm cream prevents the yolks from scrambling.
- Cook the custard carefully: Use a food thermometer to verify that the egg mixture reaches 160°F (71°C).
- Avoid overmixing the batter: Gentle mixing keeps the cobbler topping tender.
- Check the cobbler for doneness: Look for a golden topping and bubbling fruit filling.
- Rest before serving: Allow the cobbler to settle for 10–15 minutes before adding the ice cream.
- Store separately: Refrigerate leftover cobbler and keep the ice cream frozen in separate, covered containers.