This recipe is a celebration of flavors and textures. The warmth of the cobbler, with its caramelized peach filling and fluffy cake topping, contrasts beautifully with the cold, creamy texture of the ice cream. It's an ideal dessert for any season, promising to satisfy your sweet cravings and impress your guests.
For the Peach Filling:
- Butter: 4 tbsp
- Medium Peaches: 6, sliced
- Light Brown Sugar: 1/2 cup (reduce to 1/3 cup if peaches are very ripe)
- Orange Juice: 1/4 cup
- Cornstarch: 1/2 tsp
- Vanilla Extract: 1 tsp
- Salt: A pinch
- Ground Cinnamon: 1/2 tsp
For the Cobbler Cake:
- Flour: 3/4 cup
- Granulated Sugar: 1/2 cup
- Baking Powder: 1 1/2 tsp
- Salt: A pinch
- Milk: 1/2 cup
- Melted Butter: 4 tbsp
- Lemon Zest: 1/2 tsp
For the Cream Cheese Ice Cream:
- Heavy Whipping Cream: 2 cups
- Sweetened Condensed Milk: 1 can
- Cream Cheese: 4 oz
- Mascarpone Cheese: 4 oz
- Vanilla Extract or Vanilla Bean: 1 tsp or 1 bean
Instructions:
- Peach Filling:
- Preheat oven to 350°F.
- Melt butter in a pan and add sliced peaches, brown sugar, and cinnamon. Cook for about 10-15 seconds.
- Mix cornstarch with orange juice and add to peaches. Cook for 1-2 minutes.
- Transfer to a 9x6 inch baking dish.
- Cobbler Cake:
- Combine flour, sugar, baking powder, salt, milk, melted butter, and lemon zest.
- Pour over peach mixture and bake for 40-50 minutes.
- Cream Cheese Ice Cream:
- Mix mascarpone, cream cheese, and condensed milk.
- Whip heavy cream to soft peaks and fold in the cream cheese mixture.
- Freeze in a loaf pan for 2-3 hours.
Enjoy this Peach Cobbler with a dollop of homemade Cream Cheese Ice Cream, where every spoonful brings a burst of fruity, creamy goodness. Perfect for a cozy evening dessert or a special gathering.