Blackberry Cobbler Ice Cream

Patsy Fowler


this is a good one

★★★★★ 2 votes


2 c
2 c
heavy cream
1 c
egg yolks
1/2 tsp
sea salt
1 tsp
vanilla extract
vanilla bean optional


4 Tbsp
1 c
plus 1 tablespoon all purpose flour
1 1/2 tsp
baking powder
1/4 tsp
sea salt
1/4 c
1 tsp
vanilla extract


2 c
fresh blackberries
2/3 c
1/3 c
1 tsp
lemon juice


1In a medium saucepan add the sugar and scrape the vanilla bean seeds into the sugar. Rub the sugar and the seeds together to disperse the seeds and release thw vanilla flavor more.
2Add the vanilla bean, salt, 2 cups milk and 1 cup heavy cream and heat over medium low heat until starting to steam stirring to dissolve the sugar.
3Turn off the heat and let steep for 1 hour to get more vanilla flavor. When an hour is almost up have the egg yolks ready in a medium bowl next to the stove.
4Pour the remaining cup of cream in a bowl and set a strainer over the top. Warm the milk mixture put back on over medium heat.
5Slowly add some of the heated milk mixture into the egg yolks while whisking them to slowly warm them up. Add another cup or so of milk in until its all mixed.
6Add the egg yolk mixture into the pan and stir over medium low heat with a spatula scraping the bottom to make sure no egg yolk is sticking.
7Keep stirring slowly until the mixture thickens like custard. Remove from the heat and strain into the bowl with the cream. Stir to combine with the cream and add in the vanilla.
8Store in the refrigerator until completely chilled. Once you are ready to churn after the biscuits and berry sauce is made churn the ice cream according to manufactuers directions.
9Once it is churned drop spoonfuls of the ice cream into a container or bowl and add in pieces of biscuits, berries and swirls of the sauce and keep layering. Freeze the ice cream for 4-8 hours before serving.
10Preheat oven to 350. Prepare a baking sheet with parchment paper. In a food processor combine the sugar, flour, baking powder and salt and pulse a few times to combine.
11In a separate bowl whisk the egg and milk together. Add the butter to the food processor and pulse again until the mixture is crumbly.
12Slowly pour in the milk mixture and pulse until combined. Scoop out heaping tablespoons onto a prepared baking sheet.
13Sprinkle the tops with coarse sugar and bake for 8-10 minutes or until tops are firm and edges are golden.
14Cool for 5 minutes on baking sheet and then remove to a wire cooling rack to cool completely. Cut into 1/2 inch pieces and freeze. This way they want crumble when mixing into the ice cream.
15In a saucepan combine all the ingredients and bring to a boil simmer until slightly thickened. Cool completely and keep in a sealed container in the refrigerator until ready to add to the ice cream.

About this Recipe

Course/Dish: Ice Cream & Ices
Other Tag: Quick & Easy