Next to red velvet cake, there is one other dessert that screams going home to Texas.
In the early days of dating, my husband made a lot of meals when I was over at his house and I specifically remember the day peach cobbler came out of the oven.
To be honest, until I met Mike, I’d never made a cobbler before. I remember reading the recipe and thinking, “Oh, this must be a mistake…the dough should go on the top–not the bottom.”
Shows what I know!
The recipe for peach cobbler is in the recipe binder my mother-in-law made, previously mentioned in my red velvet cake ice cream post.
I can’t tell you how many times I’ve sat and flipped through this binder. If you’re like me and have a thing for cooking and tradition, copy down recipes for your family and pass them on.
I’m so glad my mother-in-law did!
It’s amazing how a few ingredients can make us feel like we’re miles away down south.
Peach Cobbler Ice Cream–Day 25: Ice Cream Marathon
- 2 c. half & half
- 2 tsp. cornstarch
- 1 1/2 c. cream
- 3/4 c. sugar
- 1 tbsp. corn syrup
- 1/2 tsp. vanilla
- 1 oz. cream cheese, softened
- 1 1/2 c. peach cobbler (recipe below)
- Combine 1/2 c. half & half with the cornstarch in a small bowl and set aside. Place cream cheese in a small bowl and set aside.
- In a large saucepan combine the remaining half & half, cream, sugar, and corn syrup. Heat over medium heat until it simmers.
- Let simmer 4-5 minutes. Stir in the cornstarch mixture and simmer for 2-3 minutes until thickened.
- Remove 1/2 c. of the warm liquid and whisk into the cream cheese.
- Add the cream cheese mixture back to the saucepan and cook for 2-3 minutes.
- Take a gallon size ziploc bag and line a bowl or food storage container with it. This will help keep structure to the bag. Pour the hot liquid into the bag and seal; trying to eliminate as much as from inside the bag as you can.
- Remove the bag from the container and set in an ice bath for 20-30 minutes to chill the mixture.
- Once cooled, pour the ice cream base into your ice cream maker and process according to the manufacturer's instructions.
- Transfer the ice cream to a mixing bowl and fold in the cobbler.
- Transfer to a container and freeze until firm.
- Warm up the remaining cobbler and serve the ice cream over the top.
- 1 1/2 c. sugar, divided
- 1 c. flour
- 2 tsp. baking soda
- 1 tbsp. butter
- 1/2 c. milk
- 2 c. peaches (if using frozen peaches, reduce water below to 3/4 c.)
- 1 c. water
- Mix 1/2 c. sugar, flour, baking soda, and butter. Slowly mix in the milk. Spread into a greased 8x8 pan.
- In a separate bowl, mix together the remaining cup of sugar, fruit, and water. Pour over the dough and bake at 350° for 40-50 minutes until the dough has risen to the top and the edges have browned.