Adding a scoop of ice cream is one of the kindest things you can do to a dessert. Frozen-treat gurus Bruce Weinstein and Mark Scarborough have a new book out dedicated to the art of topping with all manners of sweet icy goodies — sorbets, custards, gelatos and more. With masterful pairings for your favorite pastries, À La Mode challenges the home cook to discern the main event from its accoutrement.
Sour Cherry Cobbler filling
- 2 1/4 pounds sour cherries, pitted (about 6 cups)
- 2/3 cup granulated white sugar
- 1 1/2 tablespoons instant tapioca
- 1 tablespoon all-purpose flour
- 1/4 teaspoon salt
- 3/4 cup all-purpose flour
- 2/3 cup sliced almonds, finely ground
- 3 tablespoons granulated white sugar
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 1/2 cup buttermilk
- 2 tablespoons unsalted butter, melted and cooled, plus additional for greasing
- 1/4 teaspoon almond extract
Cannoli cream ice cream
- 1 1/2 cups heavy cream
- 1 cup whole-milk ricotta
- 3/4 cup granulated white sugar
- 1/2 cup (4 ounces) mascarpone
- 1/2 cup whole milk
- 1 tablespoon pure vanilla extract
- 1/2 cup finely chopped citron or candied citrus peel
For the 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.
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.
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.
For the cobbler
Preheat the oven to 350°F. Lightly butter the inside of a 9-inch square baking pan.
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.
Wash and dry the bowl. Add the ﬂour, ground almonds, sugar, baking soda, and salt; stir until uniform.
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.
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.