Blackberry Cobbler Ice Cream Recipes

BLACKBERRY COBBLER ICE CREAM

Steps:

• 1. In 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.
• 2. Add 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.
• 3. Turn 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.
• 4. Pour 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.
• 5. Slowly 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.
• 6. Add 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.
• 7. Keep 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.
• 8. Store 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.
• 9. Once 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.
• 10. Preheat 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.
• 11. In a separate bowl whisk the egg and milk together. Add the butter to the food processor and pulse again until the mixture is crumbly.
• 12. Slowly pour in the milk mixture and pulse until combined. Scoop out heaping tablespoons onto a prepared baking sheet.
• 13. Sprinkle the tops with coarse sugar and bake for 8-10 minutes or until tops are firm and edges are golden.
• 14. Cool 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.
• 15. In 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.

BLACKBERRY ICE CREAM

Steps:

• Combine blackberries, sugar, and lemon zest in the bowl of a food processor; process until mixture is pureed. Let sit for 10 minutes.
• Strain the seeds through a fine mesh sieve and return puree to the food processor. Add cream, milk, and vanilla extract. Pulse until mixture is whipped, about 30 seconds.
• 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, 2 hours to overnight.

DELUXE BLACKBERRY COBBLER

Steps:

• In a mixing bowl, combine the cream cheese and butter.
• Combine the flour and salt in another bowl; stir into the cream cheese mixture.
• Pour the orange juice over the cream cheese/flour mixture.
• Stir with a fork just until moistened; shape into a ball and chill for 1 hour.
• Preheat the oven to 425 degrees.
• Divide the dough in half and press one half on the bottom and sides of a greased 1 1/2 quart baking dish.
• The dough should come to within 1 inch of the top of the dish.
• In a saucepan, combine the blackberries, sugar, apples, lemon juice, lemon rind, and vanilla; bring to a boil and let boil for 10 minutes.
• Pour over the crust in the prepared baking dish.
• With the remaining dough half, shape irregular pieces about 1/4" thick.
• Place the dough pieces on top of the fruit in a patchwork fashion, leaving some fruit exposed.
• Dot with the remaining 1 T butter.
• Bake at 425 degrees for 40 minutes or until the cobbler is golden.
• Serve warm in dessert dishes with a scoop of vanilla ice cream on top.

BLACKBERRY COBBLER

Steps:

• In the bottom of a 9×13 baking dish, pour one box of yellow cake mix.
• Spread blackberries over the top of the cake mix.
• Sprinkle on 1 to 2 tablespoons of sugar (depending upon how sweet they are).
• Pour 1 cup of water over the top of the berries and cake mix then shake the pan so water settles into the bottom. If berries aren't very juicy, add a little more water. If they are plump, a little less.
• Cut a stick of butter into 8 pieces and spread out over the top.
• Bake at 350 for 35 to 40 minutes.
• Slice and serve warm.
• NOTES
• Note: The amount of sugar and water needed in this recipe can vary, depending on the berries. Before you start, taste the berries for juicy sweetness. Adjust sugar and water accordingly. Also, it is important to pour the water over the top and shake the pan. You want the berries and water to really settle into the pan!

BLACKBERRY DUMP COBBLER

Steps:

• In a medium bowl, stir together the blackberries and the sugar. Let stand about 15 to 20 minutes to allow some juices to flow and produce a syrup.
• Preheat the oven to 375°F (190°C).
• In a larger bowl, stir together the flour, baking powder, and salt. Stir in the milk.
• In a medium-size baking dish (I use a 1.5 liter round) melt the butter.
• Remove melted butter from the oven. Being careful with handling, so as not to burn, gently roll the dish to coat the sides with the butter. Then pour the melted butter into the mixture and mix gently. Pour the mixture back into the baking dish.
• Ladle the blackberry mixture on top of the batter. Cover evenly, but do not mix in.
• Bake 40 to 50 minutes or until dough is golden.
• Serve topped with ice cream or cream.

INA GARTEN BLACKBERRY COBBLER

Steps:

• Start by preheating your oven to 400 degrees F.
• Line a baking sheet with foil. Set aside.
• In a large mixing bowl, combine flour, 1/2 cup sugar, salt, and baking powder. Whisk to combine.
• Next, you want to add the butter to the flour mixture and stir lightly to combine.
• Add boiling water to the flour-butter mixture to melt the butter, then stir to combine. Set aside.
• In a separate mixing bowl, combine the cold water and cornstarch. Mix well. Add the blackberries, the remaining 1/2 cup sugar, vanilla, and cinnamon. Stir well.
• In a 10-inch cast-iron skillet (or 8-by-8-inch baking dish), place the blackberry filling mixture. Cook over medium-high heat, stirring frequently, until bubbly and the berries begin to soften (about 6 to 8 minutes). Remove the pan from the heat.
• By large spoonfuls, drop the batter onto the hot blackberry filling.
• Place the skillet (or baking pan) on the prepared baking sheet, and bake for about 25 minutes or until golden brown.
• Finally, Remove the cobbler and allow it to cool for about 15 to 20 minutes before serving.