can certainly get behind the way this dish was designed to be presented, by executive chef James Barrett of Azure restaurant in the Westin Annapolis Hotel: ice cream topped with just-off-the-grill cobbler and a drizzle of caramel sauce. But the classic bowl of warm-stuff-with-ice-cream-on-top works fine.Grilled peach cobbler with sage sweet corn ice cream
Makes 6 to 8 servings
MAKE AHEAD: The ice cream base needs to be refrigerated for at least 4 hours before processing. Adapted from his recipe featured in the "2013 Maryland Buy Local Cookout Recipes" online cookbook.
For the ice cream
• 4 ears of fresh corn
• 2 cups whole milk
• 2 cups heavy cream
• 3/4 cup sugar
• 2 tablespoons fresh sage leaves, stacked, rolled and cut crosswise into thin ribbons
• 9 large egg yolks, at room temperature
For the cobbler
• 6 ripe peaches
• 8 tablespoons (1 stick) unsalted butter
• 8 tablespoons light brown sugar
• 1 teaspoon ground cinnamon
• 1/2 to 3/4 cup homemade or store-bought granola
For the ice cream: Slice the kernels off the corncobs, letting them fall into a large saucepan. Cut the cobs into thirds and add them to the pan, along with the milk, cream and 1/2 cup of the sugar. Bring the mixture to a boil over medium-high heat, then turn off the heat and remove the cobs. Use an immersion (stick) blender or a blender to puree the corn kernels (working in batches as needed and returning the puree to the pan). Steep for 1 hour, off the heat.
Add the sage and return the pot to the stove. Cook over medium heat until bubbles begin to form at the edges, then turn off the heat.
Whisk together the egg yolks and the remaining 1/4 cup of sugar in a heatproof mixing bowl. Add a cup of the corn-sage mixture to the yolks, stirring constantly, to temper the yolks, then pour all the tempered mixture into the saucepan, stirring to incorporate. Cook over medium-low heat, stirring constantly, until the ice cream base thickens enough to coat the spoon, about 10 minutes.
Pass the mixture through a fine-mesh strainer, pressing down on the solids, which you will then discard. Cool, then cover and refrigerate for at least 4 hours to chill thoroughly.
Pour the chilled mixture into an ice cream maker. Process according to the manufacturer's directions. Transfer the ice cream to an airtight container and press parchment paper against the surface of the ice cream; freeze until firm, at least 4 hours. The yield is about 3 1/2 cups.
For the cobbler: Prepare the grill for direct heat. If using a gas grill, preheat to medium (350 degrees). If using a charcoal grill, light the charcoal or wood briquettes; when they are ready, distribute them evenly over the cooking area. You should be able to hold your hand about 6 inches above the coals for 6 or 7 seconds. Have ready a spray water bottle for taming any flames. Lightly coat the grill rack with oil and place it on the grill.
Have an 8- or 9-inch baking dish at hand that can handle the direct heat of a grill.
Place the peaches cut side down on the grill. Cook uncovered for 10 to 12 minutes, until browned and lightly charred. Transfer to a cutting board to cool for a few minutes, then cut into wedges, arranging them in the baking dish as you work.
Add half of the butter, half of the brown sugar and half of the cinnamon; toss to combine.
Combine the remaining butter, sugar and cinnamon with the granola in a medium bowl; use a fork to blend well. Spread the mixture on top of the peaches, covering them as much as possible. Place on the grill and close the lid; bake until the peaches and granola are golden brown and bubbling, about 15 minutes.
To serve, divide the cobbler among individual bowls. Top each portion with a scoop of the ice cream. Serve right away.
