Loading Video...

Blueberry Cobbler with Lemon Honey Ice Cream

Save Recipe
  • Level: Easy
  • Total: 4 hr 50 min (includes chilling, churning and freezing time)
  • Active: 35 min
  • Yield: 6 to 8 servings
Share This Recipe

Ingredients

Blueberry Filling:

Cobbler Topping:

Lemon Honey Ice Cream:

Directions

Special equipment:
an ice cream maker
  1. Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish.
  2. For the blueberry filling: Add the blueberries, sugar, flour, cinnamon and lemon juice to the prepared baking dish; toss to combine. Set aside.
  3. 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.
  4. Bake until the berries are bubbling and the topping is golden, about 45 minutes.
  5. Serve a la mode with the Lemon Honey Ice Cream.

Lemon Honey Ice Cream:

Yield: 1 quart
  1. 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.
  2. 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.
  3. Transfer the mixture to an ice cream machine, process for about 30 minutes, and then freeze until frozen through, another 2 hours.
Berry Cobbler
PREMIUM
Nancy Fuller

Berry Cobbler

6m Easy 100%
CLASS
Strawberry Cobbler with Cornmeal Sugar Cookie Crust
PREMIUM
15m Intermediate 100%
CLASS
Mini Cherry Cobblers
PREMIUM
Erin Jeanne McDowell

Mini Cherry Cobblers

22m Easy 99%
CLASS
Blueberry BBQ Chicken
PREMIUM
12m Intermediate 99%
CLASS