Name: Blueberry Cobbler with Lemon Honey Ice Cream
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT4H50M0.000S
Yield: 6 to 8 servings
Ingredients: Unsalted butter, for buttering the baking dish; 8 cups blueberries; 1/3 cup sugar; 3 tablespoons all-purpose flour; 2 teaspoons ground cinnamon; 1/2 lemon, juiced; 1 cup all-purpose flour; 1 cup sugar; 2 tablespoons unsalted butter, melted; 2 tablespoons milk; 2 teaspoons baking powder; 1 teaspoon ground cinnamon; 1/2 teaspoon salt; 2 eggs, lightly beaten; Lemon Honey Ice Cream, for serving, recipe follows; 1 1/2 cups milk; 1 cup heavy cream; 1/4 cup honey; 1/4 cup sugar; 2 tablespoons lemon zest; 1 tablespoon lemon juice; 5 egg yolks

Directions

Watch how to make this recipe.

Special equipment:

an ice cream maker

Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish.
For the blueberry filling: Add the blueberries, sugar, flour, cinnamon and lemon juice to the prepared baking dish; toss to combine. Set aside.
For the cobbler topping: In a medium bowl, mix the flour, sugar, melted butter, milk, baking powder, cinnamon, salt and eggs. Stir to combine, then dollop the batter over the blueberries to cover.
Bake until the berries are bubbling and the topping is golden, about 45 minutes.
Serve a la mode with the Lemon Honey Ice Cream.

Lemon Honey Ice Cream:

Yield: 1 quart

In a medium saucepan, combine the milk and heavy cream and slowly warm over low heat until small bubbles form around the edges. Add the honey and stir to mix.
In a medium bowl, whisk to combine the sugar, lemon zest, lemon juice and egg yolks. Slowly add the egg yolk mixture to the milk and cook, stirring constantly, until thickened enough to coat the back of a spoon, about 8 minutes. Remove from the heat, cover, and chill in the refrigerator until cold, about 1 hour.
Transfer the mixture to an ice cream machine, process for about 30 minutes, and then freeze until frozen through, another 2 hours.