Cherry Tomato Cobbler with Basil Ice Cream

When you've got a haul of fresh Southern produce, we'd recommend turning it into a cheery cobbler. Elizabeth Heiskell, the Debutante Farmer, walks us through this beautiful (and absolutely delicious) Cherry Tomato Cobbler, topped with sweet Basil Ice Cream.

The Debutante Farmer's Cherry Tomato Cobbler

2 cups cherry tomatoes, thin skinned heirlooms preferred
2 cups Bing cherries, pitted
Zest of 1 lemon
½ cup water
8 Tbsp. butter
1 ½ cups self rising flour
2 cups sugar, divided
1 ½ cups milk

Preheat oven to 350˚F. Combine the tomatoes, cherries, 1 cup sugar, and water in a saucepan and mix well. Bring to a boil and simmer for 10 minutes. Remove from the heat. Put the butter in a 3-quart baking dish and place in oven to melt.

Mix remaining 1 cup sugar, flour, and milk slowly to prevent clumping. Pour mixture over melted butter. Do not stir. Spoon fruit on top, gently pouring in syrup. Batter will rise to top during baking. Bake for 30 to 45 minutes.

Basil Ice Cream

2 cups whole milk
3 tbs chopped fresh basil
½ cup sugar
4 large egg yolks
½ cup well-chilled heavy cream

Bring milk, basil, ¼ cup sugar, and a pinch of salt to a boil in a 2-quart heavy saucepan, stirring, then remove from heat and let steep 30 minutes. Transfer to a blender (reserve saucepan) and blend until basil is finely ground, about 1 minute.

Beat together yolks and remaining ¼ cup sugar in a medium bowl with an electric mixer until thick and pale, about 1 minute. Add milk mixture in a stream, beating until combined well. Pour mixture into reserved saucepan and cook over moderate heat, stirring constantly with a wooden spoon until mixture coats back of spoon and registers 175˚F on thermometer (do not let boil). Immediately remove from heat and pour through a fine-mesh sieve into a metal bowl. Set bowl in a larger bowl of ice water and stir until cold, 10 to 15 minutes.

Stir in cream and freeze in ice cream maker. Transfer ice cream to an airtight container and put in freezer to harden, at least 2 hours.

SHOW TRANSCRIPT

I'm Elizabeth Heiskell, the Debutante Farmer. And when tomatoes are in season at our farm, we do a beautiful tomato dinner. Every single course is tomatoes. So we were a little bit challenged with what in the world we were gonna do for dessert. So paired gorgeous cherries with our fabulous [UNKNOWN] tomatoes And have a magnificent heirloom tomato and cherry cobbler. So we're gonna start with our tomatoes. We're gonna add them to our saucepan. We're also gonna add our cherries. Now these have all been pitted of course. We also have a cup of sugar. And then we're gonna add our water So we're also gonna do the zest of one lemon. So just give that a few little shakes. So now we're gonna give it one nice stir and we're gonna let this [UNKNOWN] We really want this flavors to [UNKNOWN] We want the sugar to melt And we want all of those natural juices from the tomatoes and the cherries to really come out. So while that's simmering, we're gonna move over to our flour mixture. We have all purpose flour and then we have another cup of sugar. [MUSIC] And then we're gonna whisk in our milk. Now you really you do not want this flour to be lumping up on us okay? So you're gonna have to get in here, really whisk it. Pour the milk in you know, gradually, don't just overwhelm it. So we have our 9 by 13 casserole dish, we just melted butter, so we're gonna add that. And now we're gonna drizzle our mix here. So this is the flour and the milk And kind of make a pattern. We want the butter to get its way all through this. Now, I know, you're dying to stir this. Don't. Do not stir it. [MUSIC] Now, these tomatoes and the cherries have done their job. We've got a wonderful, beautiful syrup. That's just gonna makes this magnificent. And now again we're gonna pour this in and so you see the cobbler topping is sort of coming up in between at we're gonna drizzle that syrup and it kills me too because I wanna stir, I wanna stir it but you can't And I promise once you put this into the oven at 350 degrees, the results are gonna be amazing. So our cobbler's been cooking now for about 35 minutes. You wanna make sure that that top is set, that our cobbler crust is perfect and beautifully browned, and that we've given all of that fruit enough time to really get mixed in there. So what we're gonna do is make a nice, I mean, you want a generous helping of this cobbler. You can see how the cherry tomatoes and cherries have melded together. We're gonna move it right here, and then, what we're gonna do, we made some fantastic basil ice cream. It is absolutely wonderful. So now we'll get a nice scoop of that and put that right on top. And I like to add a little fresh basil on top as well. So what we're gonna do is we're gonna do a little [UNKNOWN] which is nothing but fancy French for roll the basil up and then slice it. So now we're gonna add just a little bit of fresh basil to the top of this. The reason I love this cobbler is because we have our [UNKNOWN] cherry tomatoes that are savory and so wonderful, but then we also have our bing cherries. And when those two come together, honey, it is a marriage made in heaven. I cannot wait to taste this. Now that is the perfect ending to any meal. Whether it's a tomato dinner or not, this is going home with me. [BLANK_AUDIO].
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