My peaches are just starting to ripen, which I am so excited about.  So I am looking forward to eating peach everything over the next month. :)  We kick started peach season with this yummy peach blueberry cobbler.  It was so good with the fresh flavorful fruit, and we loved how the sugar/nutmeg topping added a slightly crunchy top.  I hadn't bought any ice cream, and I'm glad I didn't because it turns out I had all the ingredients for a simple homemade vanilla ice cream.  (I love my cuisinart ice cream maker!).  The combination was perfect!  Cobbler and homemade ice cream are one of my favorite summer comfort foods.  Hope you enjoy!

Peach Blueberry Cobbler

Submitted by Mindy

www.sisterscafe.blogspot.com

Adapted from Amy Posont on Allrecipes.com

Ingredients:

1 cup flour

1/2 cup white sugar

1 1/2 teaspoons baking powder

1/2 cup milk

1/4 cup butter, softened

1/4 cup packed brown sugar

1 tablespoon cornstarch

1/2 cup cold water

3 cups fresh peaches - peeled, pitted and sliced

1 cup fresh blueberries

1 tablespoon butter

1 tablespoon lemon juice

2 tablespoons coarse granulated sugar (I used regular white sugar)

1/4 teaspoon ground nutmeg (I used slightly more b/c I love nutmeg!)

Directions:

Preheat oven to 350 degrees.  In a medium bowl, stir together flour, 1/2 cup white sugar, and baking powder.  Mix in milk and 1/4 cup butter until smooth.   In a medium saucepan, stir together the brown sugar, cornstarch, and water.  Mix in the peaches and blueberries.  Cook and stir over medium heat until thick and bubbly.  Mix in 1 tablespoon butter and lemon juice.  Continue cooking until the butter melts.  Pour into 8x8 ungreased baking dish.  Evenly spoon batter in mounds over the hot fruit.  In a small bowl, mix the coarse sugar and nutmeg and sprinkle over the batter.  Bake cobbler for about 35 minutes or until bubbly and a toothpick inserted into the crust comes out clean.

Quick and Easy Homemade Vanilla Ice Cream

Recipe Source: Cuisinart Recipe Booklet

1 cup whole milk, well chilled (I have tried using skim, and it still turns out great)

3/4 cup granulated sugar (still good with only 1/2 cup sugar)

2 cups heavy cream, well chilled

1-2 teaspoons pure vanilla extract (I use 1 tsp)

In a medium bowl, use a hand mixer or whisk to combine the milk and granulated sugar until the sugar is dissolved, about 1-2 minutes on low speed.  Stir in the heavy cream and vanilla to taste.  Cover, refrigerate, and chill if time allows.  Pour into ice cream maker and finish.  (Just a note, this recipe is for a small ice cream maker.  If you are using a traditional one with ice and salt, you may need to double or even triple the recipe).