Dessert: United States – Southern United States – Warm Peach Cobbler with Vanilla Bean Ice Cream

Serving Size: 6

Approximate Time

Prep 35 min

Cook 50 min

Additional 16 hrs

Total 17 hrs 25 min

Ingredients

- 6 cups (900 g) sliced fresh peaches (about 6–8 medium), peeled if desired
- 3/4 cup (150 g) granulated sugar
- 2 tbsp (30 ml) fresh lemon juice
- 2 tbsp (16 g) cornstarch
- 1/2 tsp (1 g) ground cinnamon
- 1/8 tsp (0.25 g) fine salt
- 1 tsp (5 ml) vanilla extract
- 2 tbsp (28 g) unsalted butter, cut into small pieces

- 2 cups (250 g) all-purpose flour
- 1/2 cup (100 g) granulated sugar
- 1 tbsp (12–15 g) baking powder
- 1/2 tsp (2.5 g) fine salt
- 6 tbsp (85 g) cold unsalted butter, cut into small cubes
- 1 cup (240 ml) whole milk
- 1 large egg (50 g), lightly beaten (for brushing)
- 2 tbsp (25 g) turbinado or coarse sugar, for sprinkling

- 2 cups (480 ml) heavy cream
- 1 cup (240 ml) whole milk
- 3/4 cup (150 g) granulated sugar
- 1 vanilla bean, split lengthwise and seeds scraped (reserve pod)
- 4 large egg yolks (about 80 g)
- Pinch fine salt

Instructions

1. Make the vanilla bean ice cream base first (it needs chilling): in a medium saucepan, combine 2 cups (480 ml) heavy cream, 1 cup (240 ml) whole milk, the split vanilla bean pod and scraped seeds, and half of the sugar (about 6 tbsp / 75 g). Warm over medium heat until steam rises and small bubbles form at the edge (do not boil), then remove from heat and let steep 10–15 minutes.
2. Whisk 4 large egg yolks (about 80 g) with the remaining sugar (about 3 tbsp / 75 g) and a pinch of salt in a bowl until pale. Slowly temper the yolks by whisking in about 1/2 cup (120 ml) of the hot cream mixture, then pour the tempered yolks back into the saucepan with the remaining hot cream.
3. Cook the custard over medium-low heat, stirring constantly with a wooden spoon or spatula, until it thickens enough to coat the back of the spoon and reaches about 170–175°F (77–80°C). Do not boil. Strain the custard through a fine mesh sieve into a clean bowl to remove the vanilla pod and any solids.
4. Cool the custard to room temperature, then cover and refrigerate at least 4 hours or overnight until thoroughly chilled. When chilled, churn in an ice cream maker according to the manufacturer’s instructions, then transfer to a lidded container and freeze at least 2 hours to firm before serving.
5. Preheat oven to 375°F (190°C). In a large bowl, combine 6 cups (900 g) sliced peaches, 3/4 cup (150 g) granulated sugar, 2 tbsp (30 ml) lemon juice, 2 tbsp (16 g) cornstarch, 1/2 tsp (1 g) ground cinnamon, 1/8 tsp (0.25 g) fine salt, and 1 tsp (5 ml) vanilla extract. Toss gently to coat and let sit 10–15 minutes to macerate.
6. Transfer the peach mixture and any accumulated juices to a 9x13-inch (23x33 cm) baking dish and dot the top with the 2 tbsp (28 g) unsalted butter pieces.
7. In a separate bowl, whisk 2 cups (250 g) all-purpose flour, 1/2 cup (100 g) granulated sugar, 1 tbsp (12–15 g) baking powder, and 1/2 tsp (2.5 g) fine salt. Cut in 6 tbsp (85 g) cold butter with a pastry blender or two forks until the mixture resembles coarse crumbs. Stir in 1 cup (240 ml) whole milk just until a soft, slightly sticky dough forms.
8. Drop large spoonfuls of the dough over the peaches, spacing slightly so steam can escape and the filling can bubble through. Brush the dough lightly with the beaten egg (1 large egg / 50 g) and sprinkle with 2 tbsp (25 g) turbinado or coarse sugar.
9. Bake in the preheated oven 35–45 minutes, or until the topping is golden brown and the filling is bubbly. If the topping browns too quickly, tent loosely with foil for the last 10 minutes.
10. Remove from oven and let rest 10–15 minutes so juices set slightly. Serve warm pieces of cobbler topped with a generous scoop of the chilled vanilla bean ice cream.