One southern staple we were introduced to very quickly after our move is Blue Bell ice cream. Oh my goodness sakes alive! We are hooked! It's hard not to stroll down the freezer aisle and pick out a new flavor every week. We don't do this, though, because neither our wallets nor our bellies can afford it.
Recently, Ben decided on a favorite Blue Bell flavor...Southern Blackberry Cobbler. Good grief, it's good. It's blackberry flavored ice cream with pieces of flaky pie crust. Like many of Blue Bell's scrumptious combinations, sometimes it's difficult impossible to find your favorite in different seasons. We're anticipating this to be taken off the shelves soon, so I wanted to surprise Ben with a homemade version - but with more berries.
By the way, did you know you can visit Blue Bell and take a tour of their production facility? I'm all over this!
Southern Berry Cobbler Ice Cream
Ingredients
For the berry ice cream:
- 1/2 cup chopped fresh strawberries
- 1 handful fresh blueberries
- 1 handful fresh blackberries
- 1 Tablespoon lemon juice
- 1/2 cup plus 1 Tablespoon granulated sugar , divided
- 4 egg yolks
- 2 cups whole milk
- 1 cup heavy whipping cream
- Pinch of salt
- 1/2 teaspoon vanilla extract
For the pie crust mix-in:
- 1 sheet puff pastry , thawed
- 4 Tablespoons butter , melted
- 1/4 to 1/2 cup granulated sugar
Instructions
- In a small saucepan, mix together the berries, lemon juice and 1 Tablespoon of the sugar. Heat over medium heat until syrupy, about 5 minutes. Remove from the heat, set aside and let cool.
- In a medium bowl, whisk together the egg yolks and 1/4 cup of the sugar; set aside. Heat the milk, cream, salt and remaining 1/4 cup sugar in a medium saucepan until the sugar is dissolved and the milk is warm. Slowly pour the milk mixture in a thin stream into the egg yolks, constantly whisking to temper the eggs. Scrape the mixture back into the saucepan and heat over medium, stirring frequently, until the mixture is slightly thickened into a custard.
- Set a strainer over a medium bowl. Pour the warm custard through the strainer into the bowl. Cool over an ice bath (set the bowl of custard into a larger bowl of ice water).
- Add the vanilla and berries into the cooled custard, whisking to combine. Cover and refrigerate for at least 8 hours or overnight. Freeze in your ice cream make according to manufacturer's directions.
For the pie crust mix-in:
- Prepare the pie crust scraps while the custard is cooling in the fridge, before freezing. Preheat oven to 400 degrees F. Roll out the puff pastry on a baking sheet. Brush the surface evenly with butter and sprinkle with sugar. Bake for 15 to 20 minutes, until the pastry is golden and crispy.
- Remove from the oven and let cool. When cool enough to handle, transfer the puff pastry to a cutting board and slice into smaller than bite-sized pieces. Line a rimmed baking sheet with wax paper. Lay the pie crust scraps in a single layer on the baking sheet and freeze for at least 2 hours, or up until it is time to freeze the ice cream.
- When transferring the just-processed ice cream into the storage container, fold in the pie crust pieces. Freeze ice cream for 1 hour before serving.
Malen says
Darn!!! This sounds fabulous!
I will make it using all cherries (Now in season) and crumbled almond cookies (biscotti). I am sure is going to be to die for!!! (I don't want to use the oven right now to bake the pastry).
This is a great recipe that admits some playing around.
Thank you so much. Your blog is very appealing. I will subscribe.
Best regards!!!
Nikki Gladd says
I really like the idea of using biscotti instead of baking a pie crust! Fabulous! 🙂
Gerry @ Foodness Gracious says
I've heard many good things about Blue Bell and your'e just verifying them, wish I could try it 🙁
Diane Hutchings says
I am sure yours tastes better than Blue Bell! Mmmmm
Jill says
Hi Nikki, This ice cream looks delicious! Sorry if you have posted about this already, but what kind of ice cream maker do you have? I am trying to decide between the Kitchenaid attachment or the Cuisinart. There seems to be pros and cons to both. Thank you 🙂
Nikki says
Hi Jill! I've owned the Cuisinart ice cream maker for 7 years now (it was a wedding present) and love it. However, I do often wish I had the KitchenAid attachment instead, so I didn't have an extra uni-tasker taking up space in my cabinets. I don't have experience using the KitchenAid attachment, although I've heard good things! So, I don't think you can go wrong either way. 🙂
Christina @ Sweet Pea's Kitchen says
Hmmm..well I am not sure what the heck just happened to my last comment! This ice cream looks super delicious! I love the puff pastry mixed in! 🙂
Christina @ Sweet Pea's Kitchen says
Oh wow! This seriously looks delicious! Puff pastry mixed in? Love it! 🙂
Kelsey says
Oh yes...Blue Bell is the best. Back home it's either that or Braum's (local to OK and North TX). When it first came to Phoenix seven years ago, my mom and I were on the hunt to buy it as soon as we saw it. I found it first and brought home three containers! I'm so glad you now know the joy!
Erin @ The Spiffy Cookie says
You just turned a cobbler into ice cream. Love!
Erin @ The Spiffy Cookie says
Especially since no cobbler is complete without ice cream!
carrian says
I just posted about fried peaches because they remind me of cobbler. I looove this recipe. Pinning it!
Jessica @ Sunny Side Up says
Ohh, this sounds delicious! I don't actually love cobblers, but I think I could go for it in ice cream form! The colors are just gorgeous!