date:Jul 31, 2013
sh strainer, pressing down on the solids, which you will then discard. Cool, then cover and refrigerate for at least 4 hours to chill thoroughly.
Pour the chilled mixture into an ice cream maker. Process according to the manufacturer's directions. Transfer the ice cream to an airtight container and press parchment paper against the surface of the ice cream; freeze until firm, at least 4 hours. The yield is about 3 1/2 cups.
For the cobbler: Prepare the grill for direct heat. If using a gas gri