Alright, so it's not incredibly creative to take the last two of the cobblers I made earlier and throw them into ice cream, but what it lacks in creativity does make up in taste.
To be fair, I haven't had a lot of time or opportunity to be creative. Prepare yourself for another moment of my complaints on the weather. Not that having metro stops flood, power outages, and falling trees cutting apartment buildings in half........but its getting old. Really old. Snowmaggedon was bad enough. Three feet of snow instead of the usual three inches DC gets in one snowfall was bad enough, now six months later we're flooded, and have tornado warnings.
Last night I had to trudge through the rain and water to try to get to a movie theatre for a long distance date. It's horridly cheesy but Stephen and I plan weekly date nights. Last night we both went to see The Other Guys at the same time, and were those obnoxious people who text during it. Don't judge me too fast! I hid it well. I was in an oddly fancy leather seats theatre with hard wood floors and large hardwood arm rests you can hide the light from your phone under. Thankfully the theatre wasn't cold because I was nearly soaked through by the time I got there!
Hopefully tonight goes better. I'm off to cheer on my home team Diamondbacks against the Nats. Both teams are pretty wretched this year, Strasburg aside, but I'm not fair weather fan....and irony of it all is the weather is not fair.
I hope you all have lovely weekends and lovely summer weather to go with them! I'll try to hit a grocery store so I can be more inventive next week.
Blueberry Cobbler Ice Cream
*if you made the blueberry cobbler from the previous post, then just use two of those and skip straight to making ice cream!
1 cup blueberries
1/12 cups butter
1/8 cup oats
1/8 cup flour
scant 1/4 cup brown sugar
pinch of cinnamon
1 cup whipping cream
1/2 cup whole milk
1/3 cup sugar
1 tsp. vanilla
Preheat the oven to 375 F.
Divide the blueberries in between 2 ramekins, about a half cup each.
In a stand mixer combine the butter, oats, flour, brown sugar and cinnamon and mix until clumps have formed. Spread the mixture over the blueberries.
Bake for roughly 20 minutes, until blueberries have burst and the topping is slightly browned.
Allow the cobbler to cool in the refrigerator as you make the ice cream.
In a stand mixer combine the eggs and sugar. Beat for one minute until light and fluffy. Gently mix in the cream, milk and vanilla. Do not whip!
Transfer the mixture to an ice cream maker. When the ice cream is almost ready, pour in the cooled cobbler. Allow the ice cream to churn until finished and freeze according to the manufacturer’s instructions.