Peach & Blackberry Cobbler with Sourdough Discard Biscuits and Homemade Vanilla Ice Cream

The first day of Summer hasn't even reached our calendars yet, but here in the desert, the highs are already in the 90's and the splash pads at the parks have opened up. Warm days at my house are spent under sunhats as I water the garden. The kids pull out all their water toys and squeal with joy as Allan shoots water into the air with the hose. Honestly, I can't think of a better way to welcome these warm spring days than with a peach and blackberry cobbler. This cobbler is the kind of dessert meant to be eaten outside, with sticky fingers and laughter echoing through the air. I top it with my go to sourdough discard biscuits sweetened up just for this occasion.

Of course, no cobbler is complete without a scoop of vanilla ice cream slowly melting down the sides. If you’ve never made your own ice cream before, now is the perfect time to try. It turns a humble bowl of fruit and biscuit into something truly unforgettable.

Ingredients:

Vanilla Ice Cream

529g (2 1/3 cups) whole milk

567g (2 1/2 cups) heavy cream

248g (1 1/4 cups) white sugar, divided

7 egg yolks

2 tablespoons vanilla extract

pinch of salt

zest of 2 oranges (optional)

Peach & Blackberry Cobbler

16oz frozen peaches

16oz frozen blackberries

99g (1/2 cup) white sugar

2 tablespoons cornstarch

1 teaspoon powdered ginger

juice of 1 orange

pinch of salt

Sourdough Discard Biscuits

120g (1 cup) all-purpose flour

2 teaspoons baking powder

1 teaspoon salt

113g (1 stick) butter, cold and diced

2 tablespoons white sugar

1 teaspoon cinnamon

227g (1 cup) sourdough discard

Link to my favorite wooden bowls, bowl 1 bowl2

Method:

Start with the vanilla ice cream. In a medium pot, heat the cream, milk and 1/2 cup of the sugar together till hot. Do not let it boil at this point. In a bowl add the egg yolks and the rest of the sugar and whisk it together. Add a ladle full of the hot milk and cream to the egg yolks and whisk it together to temper them. Add another ladle full to the yolks and whisk again. Now, add the yolk mixture back to the pot and whisk together. Stirring constantly, let the custard come to a simmer until it becomes thick enough to coat the back on a spoon.

Strain the custard into a bowl, add the vanilla and orange zest and mix it together. Place it in the freezer or fridge until it's cold. I put mine in the freezer and waited about one hour. Once it's cold, pour it into the ice cream maker. Once the ice cream is done churning, scoop it into a container and place it in the freezer until fully set. While the ice cream is in the freezer make the cobbler.

Preheat the oven to 375 degrees F and have a 9x9 baking dish ready.

In a large bowl, add all the cobbler ingredients, toss it together and set aside. Lastly, make the biscuits. In a large bowl, add the flour, baking powder, salt, sugar, cinnamon and butter. Work the butter into the dry ingredients until the butter is pea size. Add the sourdough discard and mix it all together with a fork. Tumble the dough onto a floured board and bring it together with your hands. Use a rolling pin to flatten the dough and fold it over on itself a few times to create lots of flaky layers on the biscuits. Use a cookie cutter to cut six thick biscuits.

Tumble the fruit into the baking dish and place the biscuits on top. Use the egg whites to brush the top of the biscuits and sprinkle sugar on top. Bake the cobbler for 35-40 minuets. I placed foil over the cobbler halfway through to keep it from getter too dark.

Serve this peach & blackberry cobbler with sourdough discard biscuits and homemade vanilla ice cream, while the sun is going down and a cool breeze is wafting through your backyard. I promise, nobody in the family will be disappointed with dessert tonight.

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I sure hope you give this peach & blackberry cobbler with sourdough discard biscuits a try this, Summer! If you want to stay in the loop and never miss another blog post, subscribe to my email list today!

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