Blackberry Cobbler Ice Cream Recipes

Steps:

• Preheat the oven to 350 degrees F. Grease a 3-quart baking dish with butter.
• In a medium bowl, whisk 1 cup sugar with the flour and milk. Whisk in the melted butter.
• Rinse the blackberries and pat them dry. Pour the batter into the baking dish. Sprinkle the blackberries evenly over the top of the batter. Sprinkle 1/4 cup sugar over the blackberries. Bake until golden brown and bubbly, about 1 hour. When 10 minutes of the cooking time remains, sprinkle the remaining 2 tablespoons sugar over the top. Top with whipped cream or ice cream . . . or both!

Steps:

• Preheat oven to 350°. Pour 1/2 cup melted butter into an 8-in. square baking dish. In a small bowl, combine flour, 1 cup sugar, milk and vanilla until blended; pour into prepared dish. In another bowl, combine blackberries, remaining 1/2 cup sugar and remaining 2 tablespoons melted butter; toss until combined. Spoon over batter., Bake until topping is golden brown and fruit is tender, 45-50 minutes. Serve warm.

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.

Steps:

• Place butter in a 9x9 pan in a 350 degree oven.
• While butter is melting, mix flour, sugar and milk. Batter will be lumpy.
• Pour batter into pan with butter.
• Top with fruit.
• Cook until brown and sides pull away. (About 30 minutes).

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Whisk the flour, baking powder, and salt together in a mixing bowl.
• Cream 1 cup of sugar with the softened butter until light and fluffy. Mix in the flour mixture alternately with the milk until no large lumps remain. Pour into a 9x13-inch baking dish. Arrange the berries over the batter, and sprinkle with the remaining 1 cup of sugar. Pour the boiling water over top.
• Bake in the preheated oven until the batter has firmed and the berries are soft, about 50 minutes.

Steps:

• In a saucepan, combine first five ingredients. Bring to boil, stirring until thick. Add fruit and pour into a 2-qt. baking dish. For topping, combine flour, sugar, baking powder and salt in a bowl. Stir in milk and butter. Spread over fruit mixture an bake at 375° for 50 minutes or until topping is golden brown and tests done. Serve warm.

Steps:

• In a small bowl, cream butter and sugar until light and fluffy. Combine flour and baking powder; add to creamed mixture alternately with milk just until moistened. , Pour into a greased 1-1/2-qt. baking pan. Sprinkle with blackberries. Pour juice over all. Bake at 350° for 45-50 minutes or until golden brown. Serve warm; top with ice cream or cream if desired.