Peach Cobbler With Buttermilk Ice Cream Recipes

BUTTERMILK PEACH ICE CREAM

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.

PEACH COBBLER ICE CREAM

Steps:

• In 3-quart saucepan, heat whipping cream, milk, 1/2 cup of the granulated sugar,salt and vanilla bean (if you are using 1 teaspoon vanilla, do not add here) uncovered to a gentle simmer over medium heat. Simmer about 15 minutes, stirring occasionally. Remove from heat. Cover and let stand 20 minutes. (This standing time will infuse the cream with vanilla flavor; skip it if not using vanilla bean.) Remove and discard vanilla bean.
• In medium bowl, beat 1/3 cup granulated sugar and egg yolks with wire whisk 3 minutes or until yolks lighten to lemon yellow. Ladle about 1 cup warm cream mixture into egg yolks and beat with wire whisk to combine. Repeat with another cup of cream mixture. Add yolk mixture to remaining cream mixture in saucepan.
• Stir constantly with rubber spatula, making sure to scrape the bottom of pan. Heat over medium heat 10 to 15 minutes or until mixture thickens slightly and coats back of metal spoon. (Do not boil or overheat mixture because eggs will curdle.) Pour into medium bowl, using a strainer if there are any lumps. (If using 1 teaspoon vanilla instead of vanilla bean, add it now.) Cover with plastic wrap, pushing wrap onto custard surface to prevent film from forming. Cool at room temperature 15 minutes. Refrigerate at least 8 hours but no more than 24 hours. Place ice-cream maker bowl in freezer.
• (If using frozen peaches, skip step 4.) In 4-quart Dutch oven, heat 2 quarts water to boiling. Add fresh peaches and allow them to bob in water 30 seconds. Use slotted spoon or strainer to remove peaches and immediately plunge into bowl of ice water to cool. Remove skins from peaches. Cut peaches in half and twist to separate halves. Remove and discard pits. Cut each peach half into 4 pieces.
• In bowl of food processor, pulse peaches, lemon juice and remaining 1/2 cup granulated sugar until peaches are roughly chopped but not pureed (you are aiming for a chunky peach sauce). Stir in vodka if using. You should have about 2 cups chopped peaches. Refrigerated chopped peaches until cold, at least 1 hour.
• Place large bowl in freezer at least 1 hour before churning ice cream. Strain the chilled peaches and collect any accumulated juice in a medium bowl. Combine the peach liquid with the cold ice cream custard mixture and stir well. Refrigerate drained peaches until needed. Freeze custard in ice-cream maker following manufacturer's directions until thick (like soft-serve ice cream). Scrape ice cream from ice-cream maker into the cold bowl. Quickly add chopped peaches; gently stir until peaches are evenly distributed.
• Smooth top of ice cream flat and cover directly with plastic wrap. Cover top of bowl with more plastic wrap and then with foil. Freeze ice cream 8 hours or overnight.
• Heat oven to 350°F. Line 15x10x1-inch pan with cooking parchment paper; set aside.
• In bowl of food processor, pulse all topping ingredients 8 times or until nuts and butter are well mixed and crumbly.
• Spread crumbs evenly on parchment in pan. Bake 8 minutes and then stir well. Bake 8 minutes longer or until crumbs are golden and crunchy. Do not let crumbs burn. There should be some large crumbs and some small; break up some of the larger chunks if necessary. Cool pan completely on wire rack.
• Before serving, remove ice cream from freezer and place in refrigerator about 30 minutes to soften. To serve, scoop ice cream into serving bowls and sprinkle with topping. Ice cream can be stored tightly covered up to 1 week.

PEACH COBBLER

Steps:

• Preheat the oven to 425 degrees F.
• Generously butter a 1 1/2-quart shallow baking dish. Place the sliced peaches in the dish and sprinkle with brown sugar, cinnamon, vanilla, and flour. Mix gently and spread evenly again. Bake for 10 minutes.
• Meanwhile combine all dry ingredients for cobbler crust in a bowl. Cut in the butter with a pastry cutter or your fingers, to make the texture like coarse crumbs. Add buttermilk and stir to form a soft dough.
• Remove fruit from oven and drop rounded spoonfuls of dough on top. Sprinkle with last tablespoon of brown sugar and return to oven. Bake until fruit is bubbly and crust topping is golden brown, about 20 minutes. Serve warm with whipped cream.

PEACH COBBLER ICE CREAM

Steps:

• Whisk all the ice cream ingredients together in a large measuring cup. Cover with plastic wrap and refrigerate until chilled, about 1 hour. Pour the mixture into the ice cream maker and mix until it begins to look slushy and like soft serve, about 12 to 15 minutes. Transfer the ice cream to freezer container and cover the container tightly with a lid. Freeze until firm.
• Preheat the grill to medium heat.
• Toss the peaches in a bowl with the sugar, vanilla, and allspice. Put the peaches on grill and cook for 2 to 3 minutes per side.
• Divide the peaches and ice cream among 4 bowls. Sprinkle with the crumbled shortbread cookies and serve immediately.

PEACH COBBLER WITH BUTTERMILK ICE CREAM

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.