How to Make Peach Cobbler with Buttermilk Ice Cream - A Step-by-Step Guide

Once peaches are in season, there's nothing more satisfying than pouring them into a homemade peach cobbler. One of the best things about this recipe is that it's incredibly simple to prepare, making it a great option for a last-minute dessert or potluck contribution. The combination of sweet, juicy peaches and a crumbly, buttery topping is a classic, comforting treat that's hard to resist.

But what takes this peach cobbler to the next level is the addition of buttermilk ice cream. Th...

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Ingredients

  • 12 large egg yolks
  • 1 ¼ cups white sugar
  • 2 cups heavy whipping cream
  • 2 cups buttermilk
  • 1 ½ teaspoons vanilla bean paste
  • ½ teaspoon salt
  • 2 pounds fresh peaches
  • 1 cup white sugar, divided
  • ½ cup unsalted butter
  • 1 cup self-rising flour
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup half-and-half
  • 1 teaspoon vanilla extract
  • ¼ teaspoon almond extract

Information

  • Prep Time: 30 mins
  • Cook Time: 1 hr 10 mins
  • Additional Time: 8 hrs 50 mins
  • Total Time: 10 hrs 30 mins
  • Servings: 12
  • Yield: 1 9x13-inch cobbler

  • 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.
  • 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.
  • Nutrition

    501 cal.

    • Total Fat: 30g
    • Saturated Fat: 17g
    • Cholesterol: 289mg
    • Sodium: 501mg
    • Total Carbohydrate: 54g
    • Dietary Fiber: 0g
    • Total Sugars: 43g
    • Protein: 7g
    • Vitamin C: 25mg
    • Calcium: 163mg
    • Iron: 1mg
    • Potassium: 172mg