This recipe can be a little bit more involving, although a home-made ice cream is at least well worth the effort. If you like creamy, fruity ice cream or you are in the habit of trying out new flavour combinations, you’ll actually love this recipe.
Yield: Makes about 2 quart.
Time taken: 5 Hours
2 cups of half-and-half (milk and cream mixture)
1 cup of buttermilk
1 cup of heavy cream
6 large egg yolks
1 1/3 cups, plus 3 Tbsp of sugar.
2 cups of peeled and chopped black plums
1 tablespoon of light corn syrup
1/8 teaspoon of table salt
2 teaspoons of fresh lemon juice
- Whip together the first 4 ingredients and 1 1/3 cups sugar in a medium saucepan.
- Cook over medium-low heat, whipping often, 10 to 12 minutes or when the mixture just starts to boil. Pour mixture into a medium-size metal bowl.
- Fill a large bowl with ice water halfway. Place a bowl containing custard mixture in the ice water, and cool completely for a about 30 minutes while whipping occasionally. Cover and chill custard mixture 2 hours or so.
- In the meantime, stir together the plums, corn syrup, salt, and remaining 3 Tbsp. sugar in a small saucepan. Cook over medium heat and stir intermittently until plums are very tender.
- Remove from heat; let it stand for 15 minutes. Stir in lemon juice and leave it for 2 hours.
- Pour the custard mixture into freezer container of a 2 quart and freeze according to the manufacturer’s instructions.
- Shift the ice cream to a freezer-safe bowl or pan, and freeze for an hour. In the meantime, freeze plum mixture for 30 minutes. Blob the frozen plum mixture over frozen ice cream, and gently swirl.
- Serve a spoonful
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