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!

Recipe Summary

prep:
30 mins
cook:
1 hr 10 mins
additional:
8 hrs 50 mins
total:
10 hrs 30 mins
Servings:
12
Yield:
1 9x13-inch cobbler
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ice Cream:
Cobbler:

Directions

Instructions Checklist
  • 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.

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  • 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.

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

501 calories; protein 6.5g 13% DV; carbohydrates 53.8g 17% DV; fat 29.5g 45% DV; cholesterol 288.6mg 96% DV; sodium 500.5mg 20% DV. Full Nutrition

Reviews (2)

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Most helpful positive review

Rating: 5 stars
07/12/2019
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 as written. It is very rich and tangy and the perfect sweetness. It s a keeper! Read More
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/11/2019
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 you can't share your Chocolate chip recipe? Read More
Rating: 5 stars
07/12/2019
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 as written. It is very rich and tangy and the perfect sweetness. It s a keeper! Read More