Combine the cobbler topping ingredients: butter, sugar and vanilla and blend together until well combined. Then add in the flour, baking powder and salt. Stir until a crumbly dough begins to form. In a pie pan lined with parchment paper, crumble the dough in. Bake at 375°F for 15-18 minutes until golden brown. Allow to fully cool.
In a blender, combine the milk, cream cheese, and 1/2 cup sugar. Blend until well combined and no small bits of cream cheese remain. Add to a pot and heat over low/medium heat.
In another bowl, have your egg yolks ready. Add a few spoonfuls of the warm milk mixture to the egg yolk bowl and stir. Continue until you can feel that the bowl (and mixture inside) has begun to warm. You want to temper (warm up) the yolks before adding them to the pot so they don’t cook too quickly.
Once warmed, add the yolk mixture to the pot. Cook over low/medium heat until the mixture has thickened and can easily coat the back of a spoon. Allow the mixture to cool until it is chilled. I usually put my bowl in the refrigerator to move along the process. You can also leave this mixture in the refrigerator overnight if you aren’t ready to make your ice cream yet.
Add the ice cream base mixture to your ice cream maker and follow the manufacturer instructions. Once the ice cream is blended and creamy, stir in the blackberry mixture as well as the cobbler topping. Serve right away or freeze in an airtight container.