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 Cobbler2 cups cherry tomatoes, thin skinned heirlooms preferred2 cups Bing cherries, pittedZest of 1 lemon½ cup water8 Tbsp. butter1 ½ cups self rising flour2 cups sugar, divided1 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 Cream2 cups whole milk3 tbs chopped fresh basil½ cup sugar4 large egg yolks½ 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.