Summer Inspired Peach Cobbler

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Summer, sweet sweet summer is finally here! Graduation is right around the corner on campus and work is finally slowing down. After working almost every weekend for the past month straight, I finally had some down time and was able to catch up on life’s chores and with friends that are home from law school.

 

The slower days at work also mean getting off of work on time and being able to actually come home and cook dinner at night. That means grilling, and actually enjoying my meal instead of just eating on the go or drinking protein shakes for meals.

 

This weekend I really wanted to take the time to enjoy my weekend and make something special for my roommates and myself. I decided to take one of my favorite summer fruits (peaches) and cook up a summer inspired dessert to get in the mood for summer fun: Peach Cobbler! I’ve been on this kick of using my cast iron skillet for baking and felt that the cobbler would be the ultimate dessert to bake in it, and boy was I right. I stuck with a true southern recipe for the cobbler crust by using a recipe that is from the Loveless Café in Nashville, TN.

 

Peach Cobbler:

4 peaches, sliced and peeled (or if you are in a rush leave the skins on)

1/3 cup sugar

1 tablespoon flour

1 lemon, zested

¾ tsp. ground cinnamon

 

Crust:

¾ cup flour

2 tablespoon sugar

1 tsp. baking powder

2 tablespoon butter, cut into cubes

½ cup heavy cream

 

Instructions:

1) Preheat oven to 375 degrees

2) Mix peaches with sugar, flour, lemon zest and cinnamon. Toss to coat well. Place in a buttered pan or cast iron skillet

3) Crust: Combine the flour, sugar, and baking powder together. Using your fingers cut in the butter until the flour mixture is coarse and fine, like wet sand.

4) Stir in heavy cream until well mixed

5) Drop dough on top of the peaches so they are well covered.

6) Bake in the oven for about 35-40 minutes or until crust is set and golden brown. Serve warm.

 

Peach Cobbler is great on it’s own, but I couldn’t serve it alone! It just so happens that I got the ice cream attachment for my kitchen aid as a Christmas gift and have still yet to use it. It seemed rather perfect to bust it out this weekend and make some homemade ice cream to go with the peach cobbler.

 

Ice cream seems daunting to make from scratch but let me tell you it doesn’t have to be. It takes some time, but with a little planning, making the ice cream will be no problem at all. Seeing as how Peach Cobbler is a pretty Southern dessert, and the recipe I used is from a famous Southern restaurant, I went with a Southern-themed ice cream flavor as well: Bourbon Vanilla Bean. The bourbon is completely optional and the ice cream tasted great without it, as well, but for those wanting to try it, I highly recommend it.

 

Ingredients

1 cup whole milk

¾ heavy cream

½ cup brown sugar

½ tsp vanilla

1 vanilla bean (if you can’t find them in store, try purchasing off of Amazon)

6 egg yolks

2 tablespoons granulate sugar

1/8 tsp. salt

2 tablespoons Bourbon (optional)

 

Directions:

1) Place your ice cream attachment or ice cream maker bowl in the freezer and freeze about 12 hours before you make the ice cream.

2) In a saucepan, combine the milk, heavy cream, brown sugar, vanilla bean, and vanilla, and bring mixture to a low boil. Mixture will appear to be curdled but that’s normal, continue bowling until it is well mixed and warm.

3) In a medium bowl, whisk together the 6 egg yolks and granulated sugar and salt. The yolks will become pale yellow and slightly thicken.

4) Temper the egg yolks with the milk mixture by pouring half of the warm mixture into the eggs and stirring. Transfer tempered eggs back into the saucepan with the rest of the milk mixture and whisk. Cook over medium heat, stirring constantly until the ice cream base thickens and coats the back of a spoon. About 2-3 minutes.

5) Strain through a fine mesh sieve into a clean bowl and cover with plastic wrap, pushing it all the way down until it touches the surface of the base. Chill about 4 hours.

6) Once completely cool, churn the mixture and the bourbon in your ice cream maker for about 20 minutes or until it reaches desired consistency.

7) Transfer to a freeze safe bowl and freeze until it’s solid and ready to be served.

 

I served this peach cobbler and ice cream with a homemade caramel sauce, but trust me it can stand on it’s own! Literally all my roommates could say when eating it was- “mmmmmmm.”

 

As the summer heat begins to rise, and the good times start to happen, I hope you take the time to make your own ice cream!

 

Enjoy!