Peach Cobbler and Vanilla Bean Ice Cream

Has all this weird, warm weather got you wishing for summer?  Or at least, the desserts of summer?  Me too.  I decided that the best/quickest/easiest way to satisfy my cravings for summer-y desserts was to make my quick and easy Paula Deen peach cobbler.  I saw her make this on Food Network awhile back and all I thought was, "I can do that!"  It used frozen peaches and I already had some on hand at the time so I figured, "Why not?"  The original recipe was for a 3 quart baking dish (she used a 9x13 pan on the show) and I knew I didn't want that much so I halved the recipe and made it in an 8x8 pan.  The first time I made it, it had too much butter!  The outside of the cobbler was just saturated with butter so the next time I made it, I used half of the butter and it was juuuust right.  I added some pumpkin pie spice to my cobbler for that little extra spice.  Now, what goes with peach cobbler (or cobbler of any kind)?  Vanilla ice cream!  So I pulled out the ice cream maker I received as a wedding gift from my co-workers and whipped up a batch of my easy ice cream.  My vanilla ice cream is one of the best ways to show off my vanilla bean paste because you can see all the pretty vanilla bean flecks all throughout the ice cream!  Ryan says this is his number two favorite vanilla ice cream.  His #1 favorite?  Blue Bell - it's a TX ice cream.  I may be married to him but sometimes, a wife just can't beat out a childhood favorite.... but that won't keep me from trying ;)  (Okay, I admit... Blue Bell is really, really good.)

Peach Cobbler
(from Paula's Home Cooking tv show)

3/4 c. Self-Rising Flour (Market Pantry)
1/4 stick (or 2 Tbsp.) of Butter
1/4 c. Water
1 c. Sugar, divided
2 c. Peaches (fresh or frozen - if you're using frozen, do not thaw first!)
3/4 c. Milk (I use Skim)
3/4 tsp. Pumpkin Pie Seasoning

Preheat oven to 350.
Combine peaches, 1/2 c. sugar, and water in a saucepan, mix well.
Bring to a boil and simmer for 10 minutes (the mixture will not be thick).
Remove from heat.
Put the butter into your 8x8 pan and place in the oven to melt.
Mix remaining 1/2 c. sugar, flour, milk, and pumpkin pie spice with a whisk until smooth.
Pour mixture over melted butter.  DO NOT STIR!
Spoon peaches on top of the batter and pour in the syrup.  (Batter will rise to the top during baking.)
Bake for 30 to 40 minutes (30 is perfect for me).
Serve with vanilla ice cream.

Calories - 240 per serving (and that's serving 4!)

Vanilla Ice Cream
from Better Homes and Gardens Cookbook

2 c. Milk (I use Skim)
3/4 c. Sugar
1/2 Tbsp. Vanilla Bean Paste
1 c. Whipping Cream

In a bowl, combine milk, sugar, and vanilla bean paste and stir until sugar is dissolved.
Add whipping cream, stir.
Pour into ice cream maker and freeze ice cream according to manufacturer's instructions.

Calories - 190 (for 1/2 c.)

How yummy does that look??