Raspberry Cobbler With Raspberry Grand Marnier Ice Cream Recipe
Ingredients
| Water | 1/4 Cup (16 tbs) (Ice Cream:) | |
| Raspberries | 4 Cup (16 tbs), frozen (Ice Cream:) | |
| Sugar | 1 Cup (16 tbs) (Ice Cream:) | |
| Zest of 1 orange | ||
| Heavy cream | 2 Cup (16 tbs) (Ice Cream:) | |
| Half and Half | 1 Cup (16 tbs) (Ice Cream:) | |
| Vanilla extract | 1/2 Teaspoon (Ice Cream:) | |
| Lemon juice | 3 Tablespoon (Ice Cream:) | |
| Butter | 1/2 Cup (16 tbs) (2 tablespoons Grand Marnier Cobbler:) | |
| All purpose flour | 1 Cup (16 tbs) (2 tablespoons Grand Marnier Cobbler:) | |
| Sugar | 1 Cup (16 tbs) (2 tablespoons Grand Marnier Cobbler:) | |
| Baking powder | 1 Tablespoon (2 tablespoons Grand Marnier Cobbler:) | |
| Eggs | 2 (2 tablespoons Grand Marnier Cobbler:) | |
| Milk | 1 Cup (16 tbs) (2 tablespoons Grand Marnier Cobbler:) | |
| Raspberries | 2 Cup (16 tbs) (2 tablespoons Grand Marnier Cobbler:) | |
Directions
In a medium saucepan simmer together the water, raspberries, sugar and orange zest for 20 minutes.
Meanwhile, in a large bowl mix together the cream, half-and-half, vanilla, lemon juice and Grand Marnier.
Strain the cooked raspberry mixture through a fine sieve, using a rubber spatula to press the pulp until all of the juice is extracted.
Discard the pulp and blend the liquid into the cream mixture until smooth.
Pour the mixture into any cake pan or baking sheet, just to semi-freeze it quickly for whipping.
Freeze until almost solid.
Remove the pan from the freezer and whip with an electric mixer until smooth.
Transfer the ice cream to a 2-quart container.
Cover and refreeze.
Preheat the oven to 350°.
Melt the butter in the bottom of a 13 x 9-inch pan.
In a large bowl combine the flour, sugar and baking powder.
Add the eggs and milk and stir until smooth, only a few strokes.
Pour the mixture over the butter in the baking pan.
Do not mix.
Evenly sprinkle the raspberries over the batter.
They will sink to the bottom.
Bake the cobbler for 40 minutes or until the center is firm and does not jiggle.
Meanwhile, in a large bowl mix together the cream, half-and-half, vanilla, lemon juice and Grand Marnier.
Strain the cooked raspberry mixture through a fine sieve, using a rubber spatula to press the pulp until all of the juice is extracted.
Discard the pulp and blend the liquid into the cream mixture until smooth.
Pour the mixture into any cake pan or baking sheet, just to semi-freeze it quickly for whipping.
Freeze until almost solid.
Remove the pan from the freezer and whip with an electric mixer until smooth.
Transfer the ice cream to a 2-quart container.
Cover and refreeze.
Preheat the oven to 350°.
Melt the butter in the bottom of a 13 x 9-inch pan.
In a large bowl combine the flour, sugar and baking powder.
Add the eggs and milk and stir until smooth, only a few strokes.
Pour the mixture over the butter in the baking pan.
Do not mix.
Evenly sprinkle the raspberries over the batter.
They will sink to the bottom.
Bake the cobbler for 40 minutes or until the center is firm and does not jiggle.
Chef
