Apologies up front – I don’t have a picture of the final ice cream.
Sorry. I took it to a friend’s house, and was late and too busy eating, and even managed to get a nice warmed spoon out to scoop it on to a plate in that nice egg-like shape. And then I forgot to take the picture. I also forgot to scoop it nicely but that’s another story.
So all you have is this measly process photo.
What to do, right? Make it yourself. Pretend it looks as good as that indulgent picture of cream and plum puree looks. Dream about if for a couple of days (yes I did that)
I have tried many times to make ice cream, and even took an ice cream course at Tom’s Palette in Singapore. My one and only cooking class, yays.
I have never been able to reproduce the results at home. Even though ice cream is one of my favourite things. I probably like a good ice cream better than cake (gasp). It is a gift that keeps giving, patiently waiting for you in the freezer until you need it most. Cake is fickle, it goes dry and weird after a few days. But, alas. No ice cream-making luck so far.
Until this day!
A whole new world of ice cream has opened up. Beware friends, fatness beckons.
Also – I don’t have an ice cream maker, only a food processor with a strong engine (hello, Rambo ;)). Hooray for multi-purpose appliances! If you saw the size of my kitchen, you’d understand.
Plum Ice Cream
Basic recipe adapted from A Canadian Foodie‘s rhubarb ice cream, various proportions edited.
Will give you excess puree – eat it with yoghurt for breakfast 🙂
4 tablesp sugar – or to taste
- Whizz the plums in a food processor to break them down.
- Add the sugar, and cook at around medium-high heat in a pan for 15 minutes, stirring regularly. Add more sugar to taste.
- When the consistency and sweetness is as you like, return to the food processor and blitz until the puree isn’t lumpy anymore. Cool and set aside.
6 large egg yolks
1 cup of milk – I used skinny, that’s all I had that day
1/4 teasp salt
1.5 cups plum puree
1.25 cups heavy cream
- Heat the milk, sugar, and salt in a pot, until it warms up to around 50 degrees (a bit too hot to touch, but not very hot). Stir regularly.
- Add the egg yolks, one by one. Turn up the heat a bit to medium, and keep stirring for about 15 minutes. You want to get the custard to set a bit – if you dip in a wooden spoon, it will coat the back of it. And if you swipe your finger across the coated spoon, the streak where you swiped your finger will stay clear of custard (I’ll take pictures next time, promise)
- Mix the plum into the cream.
- Strain the custard into the plum-cream, and whisk until it cools down. Or stick it in the fridge. Mix it again by hand when it’s cool.
- Put it in the freezer in a metal container for around 45 minutes. After that, remove and blitz in the food processor on a high speed, until creamy-looking.
- Freeze again, 6 hours up until over night. Then cut it into pieces and process again until creamy.
- Freeze again for a couple of hours before eating.