Ruston Peach Cobbler with Buttermilk Ice Cream

Dessert

Serves 6

Recipe courtesy of Chef Manny Augello, Jolie Bistro, Lafayette

Ingredients:

Peach Cobbler

10 ripe peaches, preferably Louisiana Ruston, cored and sliced
1 tablespoon fresh lemon juice
1/2 cup granulated sugar
1 cup dark brown sugar
1/4 cup flour
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
2 tablespoons butter
pinch kosher salt

Shortbread Topping

1 stick butter
3/4 cup sugar
1/2 cup dark brown sugar
1 teaspoon cinnamon
1 pound flour

Buttermilk Ice Cream

8 egg yolks
1 pound plus 1/4 cup sugar
2 vanilla beans
2 quarts buttermilk
1 quart heavy cream

Peach Cobbler with Buttermilk Ice Cream

Click image to enlarge.

Method:

Peach Cobbler

Combine all ingredients in a large Dutch oven, preferably cast iron, over medium heat until reduced by half. Cool.

Preheat oven to 350ºF.

Spread peach jam in the bottom of a buttered casserole dish. Top evenly with Shortbread Topping .

Bake until golden, about 20 minutes. Serve with Buttermilk Ice Cream.

Shortbread

Rub all ingredients together until butter is thoroughly incorporated and mixture appears crumbly. Makes 2 cups.

Buttermilk Ice Cream

Whisk eggs and sugar together in a double boiler set over medium-high heat. When sugar is completely dissolved, scrape the flesh and seeds from the interior of the vanilla beans into the bowl. Slowly add cream, then buttermilk. Once liquids are incorporated, cook mixture until it coats the back of a spoon.

Cool to room temperature. Process in an ice cream machine