Cobbler Custard Cups

Ingredients

• 1.5 cups blackberries fresh
• 3 large eggs lightly beaten
• 0.3 cup flour all-purpose
• 1.5 cups peaches fresh peeled chopped ( 2 large)
• 5.3 oz sugar cookies coarsely chopped
• 1 pt premium vanilla ice cream melted

Equipment

• frying pan
• oven
• whisk

Directions

1. Preheat oven to 35
2. Divide blackberries and peaches between 8 lightly greased 6-oz. custard cups (about 1/3 cup per custard cup).
3. Pour melted ice cream into flour in a slow, steady stream, whisking constantly until smooth; whisk in eggs.
4. Pour mixture over fruit in custard cups. Top with sugar cookies.
5. Place custard cups on a 15- x 10-inch jelly-roll pan.
6. Bake at 350 for 20 to 25 minutes or until custard is set. Cool on pan 40 minutes.
7. Note: For testing purposes only, we used Hagen-Dazs Vanilla Ice Cream and Pepperidge Farm Sugar Home Style Cookies. We also tested with Blue Bell Homemade Vanilla Ice Cream.