Red Velvet Berry Cobbler with Cream Cheese Ice Cream!

Yesterday, Daniel grilled the most awesome chicken sandwiches you could ever imagine! He used a recipe that was in the grilling cookbook Alisha gave him for his birthday. "Thanks, Alisha!" The sandwich consisted of a savory grilled chicken thigh topped with melted cheese over a pile of sauteed peppers in a soft bakery bun with crunchy tortilla chips! Wades came and enjoyed them with us. For dessert, I made Southern Living's Red Velvet Berry Cobbler with Cream Cheese Ice Cream that Rhonda and I had been salivating after.

 

Ingredients

1 tablespoon cornstarch

1 1/4 cups sugar, divided

6 cups assorted fresh berries (We used 2 cups each blackberries, raspberries, and blueberries.)

1/2 cup butter, softened

2 large eggs

2 tablespoons red liquid food coloring

1 teaspoon vanilla extract

1 1/4 cups all-purpose flour

1 1/2 tablespoons unsweetened cocoa

1/4 teaspoon salt

1/2 cup buttermilk

1 1/2 teaspoons white vinegar

1/2 teaspoon baking soda

Preparation

1. 1. Preheat oven to 350°. Stir together cornstarch and 1/2 cup sugar. Toss berries with cornstarch mixture, and spoon into a lightly greased 11- x 7-inch baking dish. ( I used a 13x9 in)
2. 2. Beat butter at medium speed with an electric mixer until fluffy; gradually add remaining 3/4 cup sugar, beating well. Add eggs, 1 at a time, beating just until blended after each addition. Stir in red food coloring and vanilla until blended.
3. 3. Combine flour, cocoa, and salt. Stir together buttermilk, vinegar, and baking soda in a 2-cup liquid measuring cup. (Mixture will bubble.) Add flour mixture to butter mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Spoon batter over berry mixture.
4. 4. Bake at 350° for 45 to 50 (I baked it 30 min but in a 13x9 in pan) minutes or until a wooden pick inserted in center of cake topping comes out clean. Cool on a wire rack 10 minutes.

Cream Cheese Ice Cream

3 cups half-and-half  (I used 1 cup cream, 2 cups milk)

1 1/4 cups powdered sugar

2 egg yolks ( I used 1 whole egg)

1 (8-oz.) package cream cheese, cubed and softened

2 teaspoons vanilla bean paste or vanilla extract

1. 1. Whisk together first 3 ingredients in a large heavy saucepan. Cook over medium heat, whisking constantly, 8 to 10 minutes or until mixture thickens slightly. Remove from heat, and whisk in cream cheese and vanilla bean paste until cheese is melted. Cool completely (about 1 hour), stirring occasionally. Place plastic wrap directly on mixture (to prevent a film from forming), and chill 8 to 24 hours.
2. 2. Pour mixture into freezer container of a 1 1/2-qt. electric ice-cream maker, and freeze according to manufacturer's instructions. (Instructions and times may vary.) Transfer ice cream to an airtight container. Freeze 4 hours before serving.

Note:

Total time does not include freezing.