Colorado Peach Cobbler with Homemade Vanilla Bean Ice Cream
I love August in Colorado because peach season is now in full swing! To celebrate, I'm making this Colorado Peach Cobbler with homemade vanilla bean ice cream to top it all off!
Ingredients
For the Colorado Peach Cobbler
- 4 tbsp salted butter
- 5 ripe, Colorado Freestone Peaches (or other peach variety)
- 1 cup packed light brown sugar
- 2 tsp vanilla bean paste (or vanilla extract)
- 1 cup all-purpose flour
- ¼ cup chopped pecans (optional; you can omit or substitute with oats)
- 2 tsp baking powder
- 1 tsp cinnamon
- 1 stick salted butter, melted
- ½ cup whole milk
- cinnamon sugar for dusting
For the Homemade Vanilla Bean Ice Cream
- 2⅓ cup whole milk
- 2½ cup heavy whipping cream
- 1¼ cup granulated sugar, divided in half
- 2 tsp vanilla bean paste
- 7 large egg yolks
- pinch of salt
Instructions
For the Colorado Peach Cobbler
- Preheat oven to 400°F. Rinse and slice your peaches. You can remove the skin if you prefer.
- Add 4 tbsp. of butter to a 12-inch oven safe skillet and melt over medium heat. Stir consistently until the butter is brown and toasted, about 3-4 minutes. Remove from the heat and add in sliced peaches, ½ cup of brown sugar and vanilla bean paste (or extract). Toss to combine.
- Transfer skillet to the oven and bake for 10-15 minutes. Reduce oven heat to 375°F.
- In a large bowl, combine flour, pecans, baking powder, cinnamon, and remaining ½ cup of brown sugar. Add the melted butter and milk and mix until just combined. Do not overmix. Remove the peaches from the oven and drop scoops of batter onto the peaches in the skillet. Dust with cinnamon sugar.
- Bake in the oven for 25-30 minutes, or until golden brown on top. Let cool for 5 minutes and serve with homemade vanilla bean ice cream on top!
For the Homemade Vanilla Bean Ice Cream
- In a medium saucepan set over medium-low heat, add the milk, cream, half of the sugar, a pinch of salt and vanilla bean paste. Whisk to combine and bring mixture just to a boil.
- While the milk/cream mixture is heating, combine the yolks and remaining sugar in a large bowl. Using a hand mixer on low speed or a whisk, beat the mixture until it is pale and thick.
- Once the milk/cream mixture has come to a slight boil, whisk about ⅓ of the hot mixture into the yolk/sugar mixture. Add another ⅓ of the mixture, then return the combined mixture to the saucepan. Using a wooden spoon, stir the mixture constantly over low heat until it thickens slightly and coats the back of a spoon. DO NOT let the mixture boil or the yolks will overcook. This will only take a few minutes.
- Let ice cream base come to room temperature and then cover and refrigerate for 2 hours up to overnight.
- Make according to your ice cream maker's instructions. I like my Cuisinart Ice Cream Maker (linked below!)
Notes
- Store leftover cobbler in a container in the refrigerator for up to 3 days.
- You can also use store-bought ice cream. I like the Tillamook Vanilla Bean flavor!