BLACK PLUM & CARDAMOM CRUMBLE
Provided by Trisha Yearwood
Categories dessert
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- For the filling: Preheat the oven to 325 degrees F. Place a 9-by-13-inch baking dish on a parchment lined baking sheet.
- Slice the plums in half and remove the pits. Cut each half into 6 thin wedges and place in a large mixing bowl. Add the flour, honey, cardamom and salt. Toss until evenly coated. Pour into the baking dish in an even layer.
- For the topping: Whisk together the flours, sugars, baking powder, salt and cardamom in a mixing bowl. Pour in the melted butter and stir together until clumps of various sizes are formed. Toss the nuts into the mixture. Pour over the fruit in an even layer, leaving some fruit exposed. Bake until the topping is golden brown and the fruit syrup is bubbly, about 40 minutes. Allow to cool slightly.
- For the ice cream: Mix the ice cream, ground cinnamon and caramel sauce lightly to swirl in a bowl. Serve on the side of the cobbler.
BLACK PLUM, PORT, AND CINNAMON ICE CREAM
Provided by Martha Stewart
Time 4h
Yield Makes about 1 1/2 quarts
Number Of Ingredients 6
Steps:
- Combine plums, Port, honey, orange zest, and cinnamon in a large, deep straight-sided skillet. Cook over medium-high heat, stirring constantly, until plums are syrupy and tender, about 8 minutes. Remove and discard zest. Lightly mash fruit with the back of a spoon. Let cool completely. (You should have about 1 1/2 cups.)
- Chill a loaf pan in freezer at least 10 minutes. Fold plum mixture into custard base with a rubber spatula. Freeze and churn in an ice cream maker according to manufacturer's directions, then transfer to pan. Cover with plastic wrap and freeze until hardened, at least 2 hours; ice cream can be frozen up to 2 weeks ahead.
CINNAMON ICE CREAM
Infuse ice cream with a double-hit of cinnamon - grinding your own spices is worth the extra effort
Provided by Orlando Murrin
Categories Dessert, Dinner
Time 40m
Yield 6 scoops
Number Of Ingredients 6
Steps:
- Put the milk in a pan with the cinnamon stick and bring to the boil. In a bowl, whisk together the yolks, sugar and ground cinnamon. Discard the cinnamon stick, then strain the hot milk over the yolks, whisking continuously.
- Pour the custard mix back into a pan and cook on a low-ish heat for 8-10 mins, stirring constantly until thickened. Whisk the custard into the cream, then cool, chill and freeze in an ice-cream maker.
Nutrition Facts : Calories 422 calories, Fat 35 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 19 grams sugar, Protein 5 grams protein, Sodium 0.1 milligram of sodium
PLUM ICE CREAM
If you are lucky enough to have a plum tree this ice cream is a delicious way to use them. Refrigeration and freezing time (8 hours) not included in prep/cooking time. Processing time is included in cooking time. Recipe source: Bon Appetit (July 1985)
Provided by ellie_
Categories Frozen Desserts
Time 1h
Yield 1 quart
Number Of Ingredients 8
Steps:
- In a saucepan over low heat combine water and 2 tablespoons sugar, swirling occasionally until sugar dissolves. Increase heat and bring to a boil. Adjust heat so liquid barely shimmers.
- Add plums to pan and cook for 3-5 minutes (or until tender). Cool completely.
- In a saucepan bring cream, milk and vanilla beans to a simmer. Remove from heat and let stand 10 minutes.
- Scrape seeds from vanilla beans into the cream mixture, discarding pods. Return mixture to a boil. Remove from heat.
- Beat egg yolks and 2/3 cup sugar until pale yellow and then beat in hot milk mixture. Return all to saucepan and cook stirring over medium low heat until mixture thickens (6-8 minutes). DO NOT BOIL. Strain mixture into a bowl. Cool completely in a refrigerator (at least 4 hours), stirring occasionally.
- Pit cooled plums but do not peel. Puree plums with liquid in a food processor or blender until smooth. Fold plum mixture into custard.
- Process in an ice cream maker according to manufacturer's directions.
- Freeze in a covered container for several hours.
Nutrition Facts : Calories 1892.5, Fat 113.9, SaturatedFat 66.3, Cholesterol 1115.4, Sodium 241.8, Carbohydrate 204.7, Fiber 3.2, Sugar 181.6, Protein 24.2
VANILLA-CUSTARD ICE CREAM BASE
Use this base to make Fresh-Fig and Chocolate-Chunk Ice Cream, Caramelized Peach Ice Cream, and Black Plum, Port, and Cinnamon Ice Cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h20m
Yield Makes about 1 1/2 pints
Number Of Ingredients 6
Steps:
- Combine milk and cream in a medium saucepan. Add vanilla seeds and pod. Bring mixture to a simmer over medium-high heat, stirring occasionally; remove from heat.
- Whisk together egg yolks, sugar, and salt in a large bowl. Gradually whisk in half of milk mixture. Pour egg-milk mixture back into pan and cook over medium heat, stirring constantly, until thick enough to coat the back of a wooden spoon, 6 to 8 minutes.
- Pour custard through a fine sieve into a bowl set in a larger bowl of ice water; discard vanilla pod. Let cool, stirring occasionally. Cover and refrigerate until cold, at least 1 hour; custard base can be refrigerated up to 2 days ahead.
BLACK PEPPER-CINNAMON HONEY WITH FRUIT AND ICE CREAM
Provided by Rachael Ray : Food Network
Categories dessert
Time 10m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Heat the honey, pepper, and cinnamon stick in a small pot over low heat. When ready to serve, add the fruit to the honey mixture and toss. Put a scoop of ice cream into each serving dish and top with the honey mixture. Garnish with cookies and serve.
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