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Irresistible Brown Butter Peach Cobbler Recipe with Homemade Cardamom Vanilla Bean Ice Cream

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A comforting summer dessert featuring a nutty brown butter peach cobbler paired with fragrant cardamom vanilla bean ice cream, evoking nostalgic flavors of a beloved bakery treat.

Ingredients

Scale
  • 5–6 large ripe peaches, peeled and sliced (about 4 cups)
  • 1/2 cup granulated sugar (adjust to taste)
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon (optional)
  • 2 tablespoons cornstarch
  • 1/2 cup unsalted butter (1 stick), browned and cooled slightly
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup whole milk or buttermilk
  • 1 large egg, beaten
  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 1 vanilla bean, split and scraped (or 2 teaspoons pure vanilla extract)
  • 6 large egg yolks
  • 1 teaspoon ground cardamom

Instructions

  1. Prepare the Peach Filling: In a large bowl, combine peeled and sliced peaches with 1/2 cup sugar, lemon juice, vanilla extract, cinnamon, and cornstarch. Toss gently to coat evenly and set aside.
  2. Brown the Butter: In a small skillet over medium heat, melt the butter. Cook, swirling occasionally, until golden brown and nutty smelling (about 5 minutes). Remove from heat and let cool slightly.
  3. Make Cobbler Topping: In a medium bowl, whisk together flour, sugar, baking powder, and salt. In a separate bowl, mix milk and beaten egg. Pour brown butter and milk mixture into dry ingredients and stir just until combined.
  4. Assemble and Bake Cobbler: Preheat oven to 375°F (190°C). Pour peach filling into a 9×9-inch baking dish. Drop spoonfuls of cobbler batter over peaches. Bake uncovered for 25-30 minutes until topping is golden and filling is bubbly.
  5. Make Cardamom Vanilla Bean Ice Cream: In a saucepan, combine heavy cream, milk, and half the sugar. Add vanilla bean seeds and pod. Heat until just simmering, then remove from heat and steep for 20 minutes.
  6. Whisk egg yolks with remaining sugar until pale and thick. Remove vanilla pod from cream mixture and slowly pour warm cream into yolks while whisking.
  7. Return mixture to saucepan and cook over low heat, stirring constantly, until thick enough to coat the back of a spoon (5-7 minutes). Do not boil.
  8. Strain custard through fine mesh sieve into a bowl. Stir in ground cardamom. Chill custard at least 3 hours or overnight.
  9. Churn custard in ice cream maker according to manufacturer’s instructions.
  10. Serve warm peach cobbler topped with a scoop of cardamom vanilla bean ice cream.

Notes

Keep butter moving while browning to avoid burning. Use ripe but firm peaches and peel them for smooth texture. Do not overmix cobbler batter to keep topping tender. Chill ice cream custard thoroughly before churning. For dairy-free or vegan versions, substitute coconut oil for butter and plant-based milks, and use a no-egg custard base for ice cream.

Nutrition

Keywords: peach cobbler, brown butter, cardamom vanilla bean ice cream, summer dessert, homemade ice cream, fruit cobbler, southern dessert

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