Sour Cherry Cobbler and Cannoli Cream Ice Cream
Servings
1Nine-inch square cobbler
Servings
1Nine-inch square cobbler
Ingredients
For the filling
For the topping
For the Cannoli Cream Ice Cream (Makes About 1 Quart)
Instructions
  1. OVEN RACK: center – OVEN TEMPERATURE: 350°F – PREP: Lightly butter the inside of a 9-inch square baking pan.
  2. TO MAKE THE FILLING: Mix the sour cherries, sugar, tapioca, flour, and salt in a large bowl until the cherries are evenly coated. Pour into the prepared pan and set aside for 10 minutes.
  3. TO MAKE THE TOPPING: Wash and dry the bowl. Add the flour, ground almonds, sugar, baking soda, and salt; stir until uniform.
  4. In a second bowl, whisk the buttermilk, melted butter, and almond extract until smooth. Stir this mixture into the flour mixture just until you have a wet, soft batter that somewhat holds its shape but is still a bit runny. Dollop by heaping tablespoonfuls across the sour cherry mixture. The more rustic, the better! They will spread out a lot as they bake, many fusing together.
  5. TO FINISH THE COBBLER: Bake the cobbler until the biscuit topping is browned and the fruit filling is bubbling underneath, about 45 minutes. Cool the cobbler on a wire rack for 15 minutes or to room temperature before serving by the bowlful. Store tightly covered at room temperature for up to 1 day.
  6. TO START THE CANNOLI CREAM ICE CREAM: Put the cream, ricotta, sugar, mascarpone, milk, and vanilla extract in a blender. Cover and blend until smooth, scraping down the inside of the canister at least once. Set the covered canister in the refrigerator and chill for at least 4 hours or up to 2 days.
  7. TO FREEZE THE CANNOLI CREAM ICE CREAM: Prepare an ice cream machine. Stir the cold cream mixture and freeze in an ice-cream machine according to the manufacturer’s instructions just until moundable.
  8. Sprinkle the chopped citron into the machine and let the dasher churn it into the ice cream during the last couple of minutes. Store in a sealed container in the freezer for up to 2 weeks.
Recipe Notes

Instructions for each component refer to the specific ingredient list for that component. Example: The cobbler filling’s instructions call for you to “mix the sour cherries, sugar, tapioca, flour, and salt in a large bowl.” The instructions are referring to the sugar (2/3 cup) in the filling’s ingredient list (not to be confused with the sugar listed in the Cannoli Cream Ice Cream’s ingredient list). The cobbler and the ice cream are distinct recipes.

PRO TIP: To grind almonds, put them in a food processor, cover, and whir away until they’re the consistency of fine, dry sand. Or look for ground almonds at high-end supermarkets and health-food stores.

A LA MODE IT: Serve the pair in bowls. The ice cream is pretty soft, even when stored in the freezer, so there’s no need to set it out at room temperature before serving.