August 7, 2020

Butter Pecan Peach Cobbler with Ice Cream

Butter Pecan Peach Cobbler with Ice Cream is composed of brown sugar peaches topped with butter pecan biscuits and butter pecan ice cream. In my mind, it is the ultimate summer dessert, to celebrate the summer peach harvest.

The Equipment You’ll Need

An Ice Cream Maker- You will need this to make the butter pecan ice cream. I have a Donvier ice cream maker, that I really love.
A Food Processor- You will need this to make the butter pecan biscuits. If you don’t have one, simply cut your butter into the flour mixture with 2 knives or your fingers.
An Electric Mixer- This is helpful for beating your egg yolks. If you don’t have one, just use a whisk.
4 four and a half inch mini cast iron skillets- These are for baking your cobblers. If you don’t have these, you could bake your cobblers in any little baking dishes, or in one much bigger pan.

The Ingredients You’ll Need for Butter Pecan Peach Cobbler with Ice Cream

The Peaches- Only fresh peaches will do.
Whole Milk- You need whole milk to make this ice cream.
Brown Sugar- You need brown sugar for the proper butter pecan flavor.
Turbinado Sugar- If you don’t have any, just use white sugar.
Heavy Cream- You need this for the ice cream.

How I Made this Dessert

I’m not going to lie, making both the cobbler and the ice cream is fairly time consuming. But, it’s so worth it.
First, I toasted the pecans for both recipes.
Next, I made the ice cream, and let it chill for about an hour. Then I churned it.
Then, I cut up my peaches. I left the peels on, which saves a lot of time.
Next, I laid the peaches in the pan, in a circle, all pointing the same way.
Then, I made the biscuits, being careful not to add too much cream. Last time I made biscuits, I overdid it on the cream, and my biscuits were too cakey.
Then I baked the cobblers, and let them cool. At this point we could have eaten them, but decided to wait until after dinner.
After dinner (which was blackened salmon and a big salad), we took the cobblers out of the skillets, put them in bowls, and heated them up in the microwave. We topped them with the ice cream, and my bourbon loving husband, drizzled some bourbon on top of his cobbler, too.

I have to say this is the best dessert I’ve had all summer. I’m really glad I made it. This is the homey kind of dessert I wish restaurants had on their menus, but they never do. I could have easily bought butter pecan ice cream, but it seemed a shame to, when I knew I had milk and cream at home already. I would definitely recommend making this for company, especially if you want to impress them. And, if your family has been on their best behavior, by all means, make it for them, too.

Butter Pecan Peach Cobbler and Ice Cream

Baked sliced peaches topped with butter pecan biscuits and butter pecan ice cream.

Print Recipe Pin Recipe

Prep Time 1

Cook Time 1

Chilling Time 1

Total Time 3

Course Dessert

Cuisine American

Servings

Equipment

ice cream maker
4½ inch cast iron skillets or other small baking dishes
Food processor

Ingredients

For the Butter Pecan Peach Cobblers:

4 tsp. unsalted butter
½ cups chopped pecans
4 large peaches, each cut into 16 wedges
½ cup brown sugar
1 cup all purpose flour (120g)
1½ tsp. baking powder
½ tsp. salt
3 tbsp. unsalted butter, cut in ½ in. cubes
5 tbsp. heavy cream
1 beaten egg
2 tsp. turbinado sugar

For the Butter Pecan Ice Cream:

1 cup chopped pecans
3 egg yolks
6 tbsp. unsalted butter
½ cup brown sugar
¾ cup whole milk
1 cup heavy cream
1 tsp. vanilla

Instructions

In a 250° oven, bake the pecans for both the ice cream and the cobbler, for 30 minutes. Stir them after 15 minutes. Watch them to make sure they don't burn.
Make the ice cream next, so that it has time to chill.
Preheat the oven to 400°.
Grease 4 4½ inch mini cast iron skillets with a teaspoon of butter each.
Toss the peaches in a bowl with a quarter cup of the brown sugar, and then divide them between the 4 skillets.
In a food processor, mix the flour, baking powder, salt, and the rest of the brown sugar.
Sprinkle the butter over the flour mixture, and pulse about 10 times, until the butter is the size of big crumbs. Add the cream, and pulse a few more times. The dough will be very crumbly.
Empty the dough out onto a floured board and press it into a circle, about a half inch thick. Press the pecans into the dough, and using a 2 inch biscuit cutter, cut 12 biscuits out. You will have to reroll the dough, in order to get all 12.
Top each skillet with 3 biscuits. Brush the biscuits with the egg, and sprinkle on the turbinado sugar. Bake 25 minutes, or until the biscuits are lightly browned.

For the Butter Pecan Ice Cream:

Toast your pecans, if you didn't already do it with the biscuits.
In an electric mixing bowl, whisk the egg yolks until they are thick and yellow.
In a 3 quart saucepan, over low heat, melt the butter, and cook it for 3 minutes. Add the sugar, and stir until it dissolves. Add the milk, and bring it to just a simmer. Then, with the mixer on low, add half the milk to the eggs. Then, add the mixing bowl contents back to the pot, and cook on low, stirring constantly, until the custard is thick enough to coat the back of your spoon.
Pour the mixture through a strainer, back into the mixing bowl. Chill at least one hour.
Process according to the directions your ice cream maker gives, adding the nuts for the last few seconds.
Serve right away, or let it harden in the freezer.