• 12 large egg yolks
  • 1 ¼ cups white sugar
  • 2 cups heavy whipping cream
  • 2 cups buttermilk
  • 1 ½ teaspoons vanilla bean paste
  • ½ teaspoon salt
  • 2 pounds fresh peaches
  • 1 cup white sugar, divided
  • ½ cup unsalted butter
  • 1 cup self-rising flour
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup half-and-half
  • 1 teaspoon vanilla extract
  • ¼ teaspoon almond extract
  • Directions

  • Step 1

    Whisk egg yolks and 1/4 cup sugar in a large bowl. Stir cream and remaining sugar together in a saucepan over low heat; bring to a simmer, about 12 minutes. Remove from heat. Slowly pour cream mixture into egg yolk mixture, whisking constantly.


  • Step 2

    Return mixture to the saucepan; cook over low heat, whisking constantly, until thickened and bubbly. Strain mixture through a fine-mesh sieve into a bowl, then whisk in buttermilk, vanilla, and salt. Let cool completely, at least 30 minutes. Chill at least 4 hours or up to overnight.

  • Step 3

    Pour mixture into an ice cream maker and freeze according to manufacturer’s instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.

  • Step 4

    Preheat the oven to 350 degrees F (175 degrees C) for the cobbler.

  • Step 5

    Wash the fuzz off of the peaches and cut into wedges. Toss peach wedges with 1/2 cup sugar.

  • Step 6

    Place butter in the bottom of a 9×13-inch casserole dish and melt it in the oven, 5 to 8 minutes.

  • Step 7

    Meanwhile, mix together flour, remaining 1/2 cup sugar, salt, and cinnamon. Stir in half-and-half, vanilla, and almond extract to form a loose batter; pour into baking dish over melted butter. Do not stir. Spoon peaches evenly over batter, without stirring.

  • Step 8

    Bake in the preheated oven until a toothpick inserted into the center comes out clean and peaches are tender, 45 to 50 minutes. Serve warm with ice cream.

  • Cook's Notes:

    Substitute vanilla extract for the vanilla paste if desired.

    You can use whipping cream instead of heavy cream and light cream instead of half-and-half.

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