Blackberry Ice Cream and Blackberry Cobbler

I was out planting a few more blackberry bushes and since I've got blackberries on the brain, I thought I'd pass along a couple of good go-together summer recipes:

Ice Cream:

About 1 1/2 quarts blackberries (enough to make 2 1/2 C pureed)
1 pint heavy cream (you can use 1/2 & 1/2 if you're watching your waist) But it takes longer to freeze.
3/4 C sugar
Juice of 1/2 a lemon

Puree blackberries. Blend all ingredients for about a minute to dissolve sugar. Pour mixture into ice cream maker and follow maker's instructions. Makes about 1/3 gal.

Cobbler:

1 cup white sugar
1/4 cup all-purpose flour
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
8 cups fresh blackberries; you can substitute with frozen blackberries, thawed
1/4 cup orange juice
1 cup all-purpose flour
1/4 teaspoon salt
3 tablespoons shortening
1/4 cup ice water
butter flavored cooking spray
1 teaspoon sugar

COMBINE first 5 ingredients in a large bowl; gently stir in blackberries. Spoon into an 8-inch square baking dish. Sprinkle with orange juice. Set aside.
COMBINE 1 cup flour and salt in a bowl; cut in shortening with a pastry blender until mixture is crumbly. Sprinkle ice water, 1 tablespoon at a time, evenly over mixture; stir with a fork just until dry ingredients are moistened.
PRESS pastry gently into a 4-inch circle on heavy-duty plastic wrap, and cover with additional plastic wrap. Roll pastry, still covered, into a 9-inch square; chill 10 minutes or until plastic wrap can be easily removed.
REMOVE top sheet of plastic wrap, and cut pastry into 9 (1-inch) strips. Arrange pastry strips over blackberry mixture in a crisscross pattern.
COAT with cooking spray; sprinkle with 1 teaspoon sugar. Bake at 425 degrees for 35 minutes or until pastry is golden.

If you're wanting to cut steps, I sometimes substitute Pillsbury pie crust. I also double layer my cobbler like my grandma used to do; 1/2 Blackberry mixture, whole sheet of pie crust rolled out square. Last 1/2 blackberry mixture and lattice top.

Enjoy...

TC

These sound great! The cobbler is probably something I'd make at home. It seems to use techniques I'd rather not have to contend with (chilling dough in my little fridge, for instance). Since Scruffy loves blackberries, he'll definitely want me to make this.

OTH, the ice cream is do-able in the 'Cat. Although I don't carry an ice cream maker, and don't really have room for one, there is a technique I'm eager to try.

It requires using a small coffee can and a large coffee can. It isn't my own idea, probably something the girl scouts thought up. I'll post a recipe.

Scruffy and Tater wrote: probably something the girl scouts thought up.

Naw, it had to be the Boy Scouts!

If I were doing this while camping, I'd use the Pillsbury pie crusts and forget about making dough. That makes the cobbler process very simple.
For the ice cream, we have one of the bigger sized ice cream balls you roll around. In about 30 min., we have soft serve ice cream. :tongue:

TC

TC
I've seen those roll-around ice cream makers on-line. Are you satisfied with the way yours works? Does it take much room to store?

Not having any kids, Scruffy and I would have to do all the "work" ourselves. :)

We are satified so far. More work than an electric maker, but less than a hand crank. You still have to add ice and salt to one end and ice cream ingredients in the other. Then roll and roll and roll and roll...you get the point.
The instructions say if you're using 1/2 and 1/2 instead of cream to expect to go about ten minutes longer, but we still have to go about ten minutes longer than what the manufacturer recommends anyway. I have had to do the rolling on my own so far. I plop down at a picnic table and roll back and forth between outstetched arms. Have to stop periodically to take a swig out of my beer can...maybe that's why it takes longer
As far as storing one, we have space under our J-lounger and store it there. It really doesn't take up much room.

TC