Who knew cornbread, our Vanilla Bean Ice Cream and a sweet blackberry compote would make an irresistible summer dessert? The contrast of the buttery, slightly crumbly cornbread cake with our extremely creamy ice cream and tart blackberry compote creates the perfect balance.
To make the blackberry compote, combine the blackberries, water, honey, thyme, lemon zest and juice in a small saucepan. Bring to a simmer over medium heat for about 30 minutes, or until the blackberries are tender and broken apart. Mash the blackberries in the pan every 10 minutes.
Transfer the cooked compote to a bowl. Let it cool completely (about one hour at room temperature or 30 minutes in the refrigerator).
To make the cake layer, preheat the oven to 350°F (180°C). Coat a 9-inch round cake pan with cooking spray and line with parchment paper.
Whisk together the cake flour, cornmeal, baking powder, baking soda and salt. Set aside.
In a separate bowl, beat the sugar and butter using an electric hand mixer (or a stand mixer with a paddle attachment) on high speed for about three minutes, or until creamy. Stop and scrape down the sides of the bowl.
Reduce the mixer speed to medium-high and beat in the egg yolks one at a time, letting each egg yolk fully mix into the batter before adding the next. Beat in the vanilla until combined.
Add half of the flour mixture and half of the buttermilk to the sugar mixture, beating on low speed for about two minutes, or until combined.
Add the remaining flour mixture and buttermilk, and beat on low speed for about three minutes, or until combined. The batter should be very thick. Set aside.
In a clean bowl, using a handheld or stand mixer fitted with a whisk attachment, beat the egg whites on high speed until fluffy peaks form (about three minutes).
Gently fold the beaten egg whites into the cake batter until fully incorporated.
Pour the batter into the prepared cake pan. Bake for about 35 minutes, or until a toothpick inserted in the center comes out clean.
Remove from the oven and let cool in the pan for one hour at room temperature or for 30-45 minutes in the freezer.
Flip the cooled cake over onto a plate and remove the parchment layer.
Remove the Tillamook Vanilla Bean Ice Cream from the freezer and let it soften at room temperature for 8-10 minutes.
Spread an even layer of ice cream on top of the cake. Top with the compote, blackberries and a few fresh thyme sprigs.
Serve immediately or place in the freezer, uncovered, for up to one hour.
