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xtract) 🍦 – 5 large egg yolks 🥚 ** Recipe

xtract) 🍦 - 5 large egg yolks 🥚 ** Recipe
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★★★★★

4.8 from 28 reviews

This Fresh Strawberry Rhubarb Biscuit Cobbler with Homemade Vanilla Bean Gelato is the ultimate summer dessert featuring a sweet and tangy fruit filling topped with buttery, golden biscuits and served with creamy, homemade vanilla bean gelato. It’s an unforgettable treat that balances fresh flavors and textures perfectly.

Ingredients

Scale

Filling

  • 4 cups fresh strawberries, hulled and halved
  • 3 cups rhubarb, chopped
  • 3/4 cup sugar
  • 2 tbsp cornstarch
  • 1 tsp vanilla extract

Biscuit Topping

  • 2 cups all-purpose flour
  • 1/4 cup sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, cold and cubed
  • 3/4 cup heavy cream

Homemade Vanilla Bean Gelato

  • 2 cups whole milk
  • 1 cup heavy cream
  • 3/4 cup sugar
  • 1 vanilla bean, split and scraped (or 2 tsp vanilla extract)
  • 5 large egg yolks

Instructions

  1. Prepare the Filling: In a large mixing bowl, combine the hulled and halved strawberries, chopped rhubarb, sugar, cornstarch, and vanilla extract. Toss everything together until the fruit is evenly coated and the cornstarch is well distributed. Pour the mixture into a greased baking dish, spreading it out evenly.
  2. Make the Biscuit Topping: In another bowl, whisk together the all-purpose flour, sugar, baking powder, and salt. Add the cold, cubed unsalted butter to the dry ingredients. Using a pastry cutter or your fingers, cut the butter into the flour mixture until it resembles coarse crumbs. Stir in the heavy cream just until the dough comes together, being careful not to overmix.
  3. Assemble the Cobbler: Drop spoonfuls of the biscuit dough over the prepared fruit filling in the baking dish, covering the surface as much as possible but leaving some fruit visible.
  4. Bake the Cobbler: Place the cobbler in a preheated oven at 375°F (190°C) and bake for 35 to 40 minutes, or until the biscuit topping is golden brown and the filling is bubbly. Once done, remove from the oven and allow to cool slightly.
  5. Prepare the Vanilla Bean Gelato Base: In a saucepan, heat the whole milk, heavy cream, half of the sugar, and the split vanilla bean seeds and pod over medium heat until the mixture is steaming but not boiling. In a separate bowl, whisk the egg yolks with the remaining sugar until pale and slightly thickened.
  6. Temper the Egg Yolks: Slowly pour the hot milk mixture into the egg yolks while whisking constantly to prevent curdling. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens slightly and coats the back of a spoon. Be careful not to boil.
  7. Chill and Churn the Gelato: Strain the custard through a fine sieve into a clean bowl. Remove the vanilla bean pod. Chill the custard thoroughly in the refrigerator for at least 4 hours. Once chilled, churn the custard in an ice cream maker according to the manufacturer’s instructions until it reaches a soft-serve consistency. Freeze further if desired.
  8. Serve: Scoop the warm strawberry rhubarb biscuit cobbler into bowls and top each serving with a generous scoop of the homemade vanilla bean gelato. Enjoy immediately for the best contrast of textures and flavors.

Notes

  • Use fresh, ripe strawberries and fresh rhubarb for the best flavor balance.
  • Ensure the butter for the biscuit topping is very cold to achieve a flaky texture.
  • If you don’t have an ice cream maker, you can place the gelato mixture in the freezer, stirring every 30 minutes until firm.
  • The gelato base must not boil during cooking to avoid curdling the eggs.
  • Leftover cobbler can be stored in the refrigerator and reheated gently.

Nutrition

Keywords: strawberry rhubarb cobbler, biscuit topping, homemade vanilla bean gelato, summer dessert, fruit cobbler, easy dessert recipe, baking, ice cream, fresh fruit dessert

Find it online: https://maicook.com/xtract-5-large-egg-yolks-recipe/