Peach Almond Cobbler with Honey Ice Cream

Serves 8

Ingredients:

2 cups all-purpose flour, plus more

¼ cup granulated sugar

2 teaspoon baking powder

½ teaspoon salt

8 tablespoons cold unsalted butter

1 cup buttermilk

1 large egg, lightly beaten

2 pounds fresh peaches, peeled, pitted, and sliced

¼ cup sliver almond, toasted

½ cup firmly packed light-brown sugar

2 teaspoons fresh lemon juice

2 tablespoons cornstarch

½ teaspoon ground cinnamon

Pinch salt

1 teaspoon pure vanilla sugar

1 pint fresh blackberries

Honey ice cream, for serving

Instructions:

In a large bowl, whisk together the flour, sugar, baking powder, and salt. Cut in the butter until the mixture resembles coarse crumbs. Using a fork, stir in the buttermilk and egg just to combine (do not over mix). Set aside while preparing the filling.
Preheat the oven to 350 degrees F. Generously butter a 9 × 11-inch baking dish. In a saucepan cook the peaches, brown sugar, lemon juice, cornstarch, cinnamon, vanilla sugar and pinch of salt. Bring the peaches to a boil, stirring frequently. Reduce the heat to medium- low and simmer, stirring, until the sauce thickens and the peaches have softened, about 5 minutes. Remove from the heat, and stir in the blackberries and almonds. Transfer the filling to the prepared baking dish. Use a spoon to scoop approximately 2 tablespoons of batter and use another spoon to place the batter on top of the fruit mixture. Continue with the remaining batter, covering the fruit evenly.
Sprinkle the tops of the biscuits with granulated sugar, and bake for 30 minutes, or until the biscuits are golden brown and the filling is bubbly and thick around the edges. Cool for 10 minutes, then serve warm with ice cream.

Honey Ice Cream

Ingredients:

2 cups heavy cream

1 cup whole milk

2/3 cup mild honey

4 egg yolks

1 teaspoon vanilla extract

Instructions:

Bring cream, milk and honey to a boil in a 2-quart heavy saucepan over moderate heat, stirring occasionally, then remove pan from heat.

Whisk together eggs and vanilla extract in a large bowl, then add 1 cup hot cream mixture in a slow stream, while whisking. Pour into remaining hot cream mixture in saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until thick enough to coat back of spoon and registers 170 to 175 degrees F on thermometer, about 5 minutes (do not let boil). Pour custard through sieve into cleaned bowl and cool completely, stirring occasionally. Chill, covered, until cold, at least 3 hours. Freeze custard in ice cream maker. Transfer ice cream to an airtight container and put in freezer to harden.