date:Jul 31, 2013
We can certainly get behind the way this dish was designed to be presented, by executive chef James Barrett of Azure restaurant in the Westin Annapolis Hotel: ice cream topped with just-off-the-grill cobbler and a drizzle of caramel sauce. But the classic bowl of warm-stuff-with-ice-cream-on-top works fine.
Grilled peach cobbler with sage sweet corn ice cream
Makes 6 to 8 servings
MAKE AHEAD: The ice cream base needs to be refrigerated for at least 4 hours before processing. Adapted from his