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Peach Cobbler with Buttermilk Ice Cream

Rated as 5 out of 5 Stars

"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!"
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10 h 30 m servings 500
Original recipe yields 12 servings (1 9x13-inch cobbler)


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  1. 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.
  2. 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.
  3. 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.
  4. Preheat the oven to 350 degrees F (175 degrees C) for the cobbler.
  5. Wash the fuzz off of the peaches and cut into wedges. Toss peach wedges with 1/2 cup sugar.
  6. Place butter in the bottom of a 9x13-inch casserole dish and melt it in the oven, 5 to 8 minutes.
  7. 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.
  8. 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.


  • Cook's Notes:
  • Substitute vanilla extract for the vanilla paste if desired.
  • You can use whipping cream instead of heavy cream and light cream instead of half-and-half.

Nutrition Facts

Per Serving: 500 calories; 29.5 53.8 6.5 289 501 Full nutrition

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My 5-star review is for the ice cream only. This ice cream recipe is from The Smitten Kitchen, which is adapted from Claudia Fleming’s “The Last Course” cookbook. I made the ice cream exactly...

Made the cobbler and boy was it delish. My only change was I omitted almond extract because I didn't have any. Will definitely put this recipe in my book. Thanks Smart Cookie. You sure yo...