Southern Blackberry Cobbler Ice Cream
- Heavy cream & milk: The combination of the two give just the right balance of fat for an ultra-creamy mouthfeel.
- Sugar: This is a sweet cream ice cream base and the amount of sugar is just right so the ice cream isn’t overly sweet.
- Cornstarch: This ingredient helps thicken the custard base slightly in the same way that egg yolks typically would.
- Cream cheese: The cream cheese is less for flavor in this base, though it does add depth, and more about scoopability.
- Corn syrup: This helps prevent ice crystals from forming as quickly in the ice cream.
- Salt: To balance out the sweetness.
- Vanilla extract: Can’t make a vanilla base without some good quality vanilla extract, right?
- Blackberries: Fresh or frozen work just fine, although we tend to make this flavor in the summer when blackberries are at their peak. No need to thaw first if using frozen.
- Sugar: The sugar helps break down the blackberries and draw out their juices while also sweetening the sauce that gets swirled into the ice cream base.
- Cornstarch: This helps give just the right amount of thickness to the sauce so you aren’t just adding blackberry juice to an ice cream base.
- Water: Just to help get things going in the saucepan.
- All-purpose flour: Regular white flour makes the basis of these biscuits.
- Sugar: While the biscuits add a buttery element to balance the other parts of the ice cream, they should still be a little sweet.
- Butter: A little buttery makes these easy biscuit crumbles just like regular biscuit pieces.
- Egg: This helps bind the biscuit dough.
- Milk: Regular milk works just fine, although you could use buttermilk if you like.
- Baking powder and salt: To lift and flavor the biscuits.
- Vanilla extract: While this isn’t a typical biscuit ingredient, I like adding it to these sweet biscuits to tie the ice cream flavors together.
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California biggest blueberry fan Tawnie travels to Critchley Farms in Kingsburg and whip up a batch of fresh blueberry lemon cookies.