Peach Flambé Cobbler with Vanilla Bean Ice Cream

Peach Flambé Cobbler

Peach Flambé Ingredients

• 6 cups frozen peaches
• 3 tbsp butter
• 2 ounces rum
• 1 cinnamon stick
• 6 cardamom pods, split open
• 1 star anise
• 1 tablespoon brown sugar

Peach Flambé Directions

• Gently split open cardamom pods with the back of your knife or in a mortar and pestle.
• Melt butter in a pan on medium high heat. Add brown sugar, cinnamon stick, cardamom pods, and one whole star anise. Place peaches face down into the pan. Let heat for 30 seconds, then add in Rum.
• Give the pan a slight tilt and shake toward your gas stove (or take a lighter and directly light) and let flambe until the flame dies down. Continue to cook for about 2 more minutes.
• Place in baking dishes or desired size.

Cobbler Ingredients

• 1 cup all-purpose flour
• ¼ cup white sugar
• ¼ cup brown sugar
• 1 teaspoon baking powder
• ½ teaspoon salt
• 6 tablespoons unsalted butter, chilled and cut into small pieces
• ¼ cup boiling water
• 3 tablespoons white sugar
• 1 teaspoon ground cinnamon

Cobbler Direction

• Preheat the oven to 425 degrees F (220 degrees C).
• Gather all ingredients.
• Combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt in a large bowl. Blend in butter with your fingertips or a pastry blender until the mixture resembles coarse crumbs.
• Stir in boiling water until just combined.
• Drop spoonfuls of topping over Peach Flambe.
• Mix 3 tablespoons white sugar and 1 teaspoon cinnamon together in a small bowl; sprinkle over the entire cobbler.
• Bake in the preheated oven until the topping is golden, about 30 minutes, or 15-20 minutes if divided into smaller portions to bake

Simply Vanilla Bean Ice Cream

Ingredients

• 3 cups whole milk
• 1 cup heavy cream
• 1/2 cup granulated sugar
• ¼ cup maple syrup
• 8 large egg yolks
• ¼ teaspoon salt
• 2 Madagascar Bourbon Vanilla Beans

Equipment:

• Ice water ready for Ice bath
• Large bowl for eggs
• Ice cream maker
• Fine sieve
• Large measuring cup

Directions

• Split and scrape the seeds from the vanilla beans. Set aside until ready to use.
• Place the egg yolks in a large mixing bowl. Set aside until ready to use.
• In a large saucepot, combine the milk, cream, ¼ cup maple syrup, salt. Bring the mixture to a full, rolling boil, while stirring occasionally. Once the mixture has come to a full boil, remove from the stovetop and add vanilla.
• Add the remaining ½ cup of sugar to the bowl of egg yolks and whisk until smooth. Slowly pour the hot cream mixture over the egg yolks, while whisking constantly. Set the bowl of the hot cream and yolk mixture over another bowl of ice water and cool to room temperature.
• Cover the bowl with plastic wrap and refrigerate 4 hours to overnight, to extract the full flavor of the vanilla beans and allow the base to chill completely.
• Strain the ice cream base through a fine-mesh sieve and churn in an ice cream maker, according to the manufacturer’s directions. Remove the ice cream from the ice cream machine once it is fully churned and has the consistency of soft-serve. Store the churned ice cream in an airtight container and freeze for at least 4 hours to set before serving.