Ingredients with Measurements:
- 2 cups heavy cream
- 1 cup whole milk
- 1 cup sugar
- 6 egg yolks
- 1 teaspoon vanilla extract
- 1 cup Davidson's plum puree
Special equipment needed:
- Ice cream maker
- Fine mesh strainer
Step-by-step instructions:
1. In a medium saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.
2. In a separate bowl, whisk the egg yolks until they are light and frothy.
3. Slowly pour the hot cream mixture into the egg yolks, whisking constantly to prevent the eggs from curdling.
4. Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon.
5. Remove from heat and stir in the vanilla extract and Davidson's plum puree.
6. Strain the mixture through a fine mesh strainer into a clean bowl.
7. Cover and chill in the refrigerator for at least 2 hours, or until completely cooled.
8. Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
9. Transfer the ice cream to a freezer-safe container and freeze for at least 2 hours, or until firm.
- Time:
Preparation time: 20 minutes
- Cooking time: 10 minutes
- Chilling time: 2 hours
- Freezing time: 2 hours
Temperature:
- Heat cream mixture over medium heat
- Cook egg mixture over low heat
- Freeze ice cream until firm
Serving size:
- Makes about 1 quart of ice cream
- Serving size: 1/2 cup
Nutritional information:
- Calories: 300
- Fat: 20g
- Carbohydrates: 28g
- Protein: 4g
- Sugar: 25g
Substitutions for ingredients:
- Heavy cream can be substituted with coconut cream for a dairy-free option
- Davidson's plum puree can be substituted with any other fruit puree of your choice
Variations:
- Add chopped nuts or chocolate chips to the ice cream mixture before freezing
- Swirl in some caramel or fudge sauce for a decadent treat
- Top with fresh fruit or whipped cream before serving
Tips and tricks:
- Make sure to strain the mixture before freezing to ensure a smooth and creamy texture
- Chill the mixture thoroughly before churning to help it freeze faster and prevent ice crystals from forming
- For a stronger plum flavor, add a few drops of plum extract to the mixture
Storage instructions:
- Store leftover ice cream in an airtight container in the freezer for up to 2 weeks
Reheating instructions:
- Let the ice cream sit at room temperature for a few minutes to soften before scooping
Presentation ideas:
- Serve in a chilled bowl or cone
- Top with fresh fruit or a drizzle of sauce
- Garnish with a sprig of mint or a sprinkle of cinnamon
Garnishes:
- Fresh fruit
- Whipped cream
- Caramel or fudge sauce
- Chopped nuts or chocolate chips
- Sprinkles
Pairings:
- Serve with a slice of cake or pie
- Pair with a glass of sparkling wine or champagne
- Enjoy on its own as a refreshing dessert
Suggested side dishes:
- Fresh fruit salad
- Shortbread cookies
- Chocolate truffles
Troubleshooting advice:
- If the ice cream is too hard, let it sit at room temperature for a few minutes to soften before scooping
- If the ice cream is too soft, freeze it for a bit longer until it reaches the desired consistency
Food safety advice:
- Make sure to cook the egg mixture thoroughly to prevent any risk of foodborne illness
- Store leftover ice cream in the freezer at or below 0°F (-18°C)
Food history:
- Davidson's plum is a native fruit of Australia and has been used by Indigenous Australians for thousands of years for its medicinal properties and as a food source
Flavor profiles:
- Davidson's plum has a tart and tangy flavor with hints of sweetness
Serving suggestions:
- Serve as a refreshing dessert on a hot summer day
- Enjoy as a sweet treat after dinner
- Serve at a party or gathering as a unique and flavorful dessert option
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