Ingredients with Measurements:
- 1 cup of damson plums, pitted and chopped
- 1 cup of heavy cream
- 1 cup of whole milk
- 3/4 cup of granulated sugar
- 1 vanilla bean, split and scraped
- 4 egg yolks
Special equipment needed:
- Ice cream maker
- Fine-mesh strainer
- Mixing bowls
- Whisk
Step-by-step instructions:
1. In a medium saucepan, combine the damson plums, heavy cream, whole milk, and sugar. Heat over medium heat, stirring occasionally, until the mixture comes to a simmer.
2. Remove the saucepan from the heat and add the vanilla bean seeds and pod. Cover and let steep for 30 minutes.
3. In a separate mixing bowl, whisk the egg yolks until pale and frothy.
4. Remove the vanilla bean pod from the saucepan and discard. Pour the mixture through a fine-mesh strainer into a clean bowl, pressing on the solids to extract as much liquid as possible.
5. Slowly pour the warm mixture into the egg yolks, whisking constantly to prevent curdling.
6. Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon.
7. Remove from heat and let cool to room temperature.
8. Cover and chill in the refrigerator for at least 2 hours or overnight.
9. Churn the mixture in an ice cream maker according to the manufacturer's instructions.
10. Transfer the ice cream to a container and freeze until firm, about 4 hours.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Chilling time: 2 hours or overnight
Freezing time: 4 hours
5. Temperature:
Medium heat
Serving size:
Makes about 1 quart of ice cream
Nutritional information:
Calories per serving: 290
Fat per serving: 18g
Carbohydrates per serving: 28g
Protein per serving: 4g
Substitutions for ingredients:
- Damson plums can be substituted with any other type of plum or fruit.
- Heavy cream can be substituted with half-and-half or whole milk.
- Vanilla bean can be substituted with 1 teaspoon of vanilla extract.
Variations:
- Add chopped nuts or chocolate chips to the ice cream mixture before churning.
- Substitute the damson plums with other fruits, such as strawberries or peaches.
- Add a splash of liqueur, such as amaretto or Grand Marnier, for extra flavor.
Tips and tricks:
- Make sure to strain the mixture before adding the egg yolks to remove any solids.
- Chill the mixture thoroughly before churning to ensure a smooth texture.
- Store the ice cream in an airtight container to prevent freezer burn.
Storage instructions:
Store the ice cream in an airtight container in the freezer for up to 2 weeks.
Reheating instructions:
Allow the ice cream to soften at room temperature for a few minutes before scooping.
Presentation ideas:
Serve the ice cream in a bowl or cone, topped with fresh fruit or a drizzle of caramel sauce.
Garnishes:
Fresh fruit, caramel sauce, whipped cream, chopped nuts, chocolate chips.
Pairings:
Serve the ice cream with a slice of cake or a warm fruit crisp.
Suggested side dishes:
Fresh fruit, cookies, or a slice of pie.
Troubleshooting advice:
- If the mixture curdles when adding the egg yolks, strain it through a fine-mesh strainer to remove any solids.
- If the ice cream is too hard, let it sit at room temperature for a few minutes before scooping.
Food safety advice:
- Make sure to cook the egg yolks to a safe temperature to prevent foodborne illness.
- Store the ice cream at a safe temperature of 0°F or below to prevent bacterial growth.
Food history:
Damson plums are a type of small, tart plum that originated in ancient Persia. They were brought to Europe by the Romans and have been cultivated for centuries for their unique flavor.
Flavor profiles:
The damson plums add a tart, fruity flavor to the ice cream, while the vanilla bean adds a sweet, floral note.
Serving suggestions:
Serve the ice cream as a refreshing dessert on a hot summer day.
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Taste: Sweet, Creamy, Fruity, Vanilla, Vanilla-Scented