Southern Berry Cobbler Ice
This Southern Berry Cobbler Ice Cream combines creamy berry ice cream with crispy puff pastry pieces for a dessert that’s both indulgent and refreshing. Perfect for summer treats, this recipe is easy to prepare, requires minimal ingredients, and delivers a delightful homemade frozen dessert experience.
Equipment
- 1 Small saucepan
- 1 medium saucepan
- 1 medium bowl
- whisk
- Strainer
- Ice bath setup (medium + large bowl)
- Baking sheet
- Parchment or wax paper
- Ice cream maker
Ingredients
For the Berry Ice Cream:
- ½ cup fresh strawberries chopped
- 1 handful fresh blueberries
- 1 handful fresh blackberries
- 1 Tbsp lemon juice
- ½ cup + 1 Tbsp granulated sugar divided
- 4 large egg yolks
- 2 cups whole milk
- 1 cup heavy whipping cream
- Pinch of salt
- ½ tsp vanilla extract
For the Pie Crust Mix-In:
- 1 sheet puff pastry thawed
- 4 Tbsp unsalted butter melted
- ¼ –½ cup granulated sugar
Instructions
- Prepare the Berry Mixture: Begin by creating the sweet berry base for your ice cream. In a small saucepan, combine ½ cup of chopped fresh strawberries, a handful of fresh blueberries, a handful of fresh blackberries, 1 tablespoon of fresh lemon juice, and 1 tablespoon of granulated sugar. Place the saucepan over medium heat and cook gently, stirring occasionally. Allow the berries to release their natural juices and become slightly syrupy, about 5 minutes. Once the mixture has thickened and smells fragrant, remove it from the heat and let it cool completely. This ensures the berries will retain their vibrant flavor when folded into the ice cream.
- Whisk the Egg Yolks: While the berries are cooling, focus on the custard base. In a medium mixing bowl, whisk together 4 large egg yolks with ¼ cup of granulated sugar until the mixture becomes pale and slightly thickened. This step is crucial because the yolks provide richness and a smooth texture to the ice cream. Set this bowl aside as you prepare the milk and cream mixture.
- Heat the Milk and Cream: In a separate medium saucepan, combine 2 cups of whole milk, 1 cup of heavy whipping cream, a pinch of salt, and the remaining ¼ cup of sugar. Warm this mixture over medium heat, stirring occasionally to dissolve the sugar completely. The goal is to heat the milk until it is warm but not boiling—about 170°F (77°C) if using a thermometer.
- Temper the Eggs: Tempering the eggs prevents them from curdling. Slowly pour a thin stream of the warm milk and cream mixture into the egg yolks while continuously whisking. This gradually raises the temperature of the eggs without scrambling them. Once incorporated, pour the egg and milk mixture back into the saucepan.
- Cook the Custard: Place the saucepan back on medium heat and stir constantly with a wooden spoon or silicone spatula. Cook until the mixture thickens slightly and coats the back of the spoon, usually about 5–7 minutes. Do not allow the custard to boil, as this will cause the eggs to curdle. The custard should have a smooth, velvety texture.
- Strain the Custard: To ensure absolute smoothness, set a fine-mesh strainer over a medium bowl and pour the custard through it. Use the back of a spoon to gently press any remaining liquid through the strainer. This removes any small bits of cooked egg or pulp from the milk. Place the bowl in an ice bath (a larger bowl filled with ice and water) to cool the custard quickly and safely.
- Combine Custard with Berries and Vanilla: Once the custard has cooled to room temperature, whisk in the cooled berry mixture and ½ teaspoon of vanilla extract. Make sure the berries are evenly distributed throughout the custard. Cover the bowl tightly with plastic wrap or a lid and refrigerate for at least 8 hours or overnight. This chilling period allows the flavors to meld and ensures the custard is fully cold before churning.
- Prepare the Puff Pastry Mix-In: While the custard chills, prepare the puff pastry mix-in that gives this ice cream its signature cobbler crunch. Preheat your oven to 400°F (200°C). Roll out the thawed puff pastry sheet on a lightly floured baking sheet. Brush the surface evenly with 4 tablespoons of melted butter, then sprinkle ¼ to ½ cup of granulated sugar over the top. Bake for 15–20 minutes, or until the pastry turns golden brown and becomes crisp.
- Cool and Chop Puff Pastry: After baking, remove the puff pastry from the oven and allow it to cool completely on a wire rack. Once cooled, transfer the sheet to a cutting board and cut it into bite-sized pieces. Arrange the pieces in a single layer on a wax-paper-lined rimmed baking sheet and freeze for at least 2 hours. Freezing ensures the pastry stays crunchy when mixed into the ice cream.
- Churn the Ice Cream: Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions. The custard will gradually thicken and become creamy as air is incorporated. This step usually takes 20–30 minutes, depending on your machine.
- Fold in the Puff Pastry Pieces: As soon as the ice cream reaches soft-serve consistency, gently fold in the frozen puff pastry pieces. Make sure they are evenly distributed without breaking them into crumbs. This adds texture and a sweet, flaky contrast to the creamy ice cream.
- Freeze for Serving: Transfer the ice cream to an airtight storage container and freeze for at least 1 hour to firm up before serving. This final freeze ensures the ice cream is scoopable and that the flavors are fully set. Serve in bowls or cones for a refreshing, dessert-worthy treat.
Notes
- Use fresh, ripe berries for the brightest flavor; if slightly underripe, add a little extra sugar.
- Temper the eggs slowly when making the custard to prevent curdling.
- Avoid boiling the custard; cook gently until it thickens to a smooth, velvety texture.
- Ensure puff pastry is fully thawed before rolling and brushing with butter for even, golden crispiness.
- Pie crust scraps can be used instead of puff pastry, but puff pastry gives a lighter, flakier texture.
- Chill the custard overnight before churning for best flavor and consistency.
- Fold puff pastry pieces gently into the ice cream to maintain crunch.
