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Ingredients
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Filling
Cobbler Topping
Caramel Ice Cream
Method
Filling Preparation
- 1
Prep the Plums
Wash, pit, and slice the plums into wedges. Place them in a large mixing bowl.
- 2
Mix Ingredients
Add granulated sugar, lemon juice, cornstarch, cinnamon, and a pinch of salt to the plums. Toss gently to combine and let sit for 15 minutes to allow the juices to release.
Cobbler Topping Preparation
- 3
Mix Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, granulated sugar, and salt.
- 4
Incorporate Butter
Cut the unsalted butter into small cubes and add to the flour mixture. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
- 5
Add Milk
Pour in the milk and stir until just combined. Do not overmix.
Assembly and Baking
- 6
Preheat Oven
Preheat your oven to 375°F (190°C).
- 7
Combine Layers
Spread the plum mixture evenly in a 9x13 inch baking dish. Spoon the cobbler topping over the plums, ensuring an even layer.
- 8
Bake
Bake in the preheated oven for 35-40 minutes, or until the topping is golden brown and the filling is bubbly.
- 9
Cool
Allow the cobbler to cool for at least 15 minutes before serving.
Caramel Ice Cream Preparation
- 10
Mix Ice Cream Base
In a mixing bowl, whisk together the heavy cream, whole milk, granulated sugar, vanilla extract, and a pinch of salt until the sugar has dissolved.
- 11
Chill Mixture
Refrigerate the mixture for at least 2 hours or until well chilled.
- 12
Churn Ice Cream
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
- 13
Add Caramel
During the last few minutes of churning, slowly drizzle in the caramel sauce until evenly incorporated.
- 14
Freeze
Transfer the ice cream to a lidded container and freeze for at least 4 hours before serving.