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 PLUM ICE
Steps:
- Split the vanilla bean lengthwise, scrape out the seeds and place the bean and seeds in a small saucepan. Add the sugar, white wine and 1/4 cup water and bring to a boil, stirring constantly until the sugar dissolves. Steep over low heat for 5 minutes. Cool completely; remove vanilla bean.
- Using a blender, purée the plums, the cooled syrup and a dash of salt. Strain through a fine-mesh sieve set over a baking dish, then freeze the mixture. Scrape with a fork until light and fluffy. Serve in small bowls, garnished with mint.
Nutrition Facts : @context http, Calories 95, UnsaturatedFat 0 grams, Carbohydrate 21 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 258 milligrams, Sugar 20 grams
BALSAMIC GLAZED GRILLED PLUMS WITH VANILLA ICE CREAM
Provided by Rachael Ray : Food Network
Categories dessert
Time 11m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat a grill pan to high heat. Drizzle fruit with oil to keep it from sticking and grill plums 3 minutes on each side.
- While fruit is grilling, pour balsamic vinegar into a small pot and place pot over medium high heat. When vinegar heats to a boil, reduce vinegar by half, 1 to 2 minutes.
- Combine sugar, vanilla and lemon juice and pepper in a small bowl. Whisk in warm balsamic vinegar.
- Place hot, grilled fruit on dessert plates. Drizzle the balsamic glaze over fruit and serve.
VANILLA ICE CREAM WITH AMARETTI AND PLUM SAUCE
Categories Rum Fruit Dessert Quick & Easy Plum Summer Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 2
Number Of Ingredients 6
Steps:
- In a small metal bowl stir together the ice cream and the amaretti until the mixture is combined well and freeze the mixture, its surface covered with plastic wrap, for 30 minutes. In a small saucepan combine the plums, the sugar to taste, and the lemon juice and simmer the mixture, covered, for 10 minutes, or until the plums are very tender. Force the mixture through a sieve or the medium disk of a food mill set over a bowl, discarding the skins, let the sauce cool, and stir in the rum. Divide the ice-cream mixture between 2 bowls and pour the sauce over it.
VANILLA PLUM CAKE
this is a recipe by annabel langbein (hope i spelt her name right!!) it is so yum dusted with icing sugar or served warm with ice cream and you can use whatever fruit you like - i'm making it with peaches and nectarines for christmas day YUM It makes a huge amount - the size of a roasting dish or you can make it in muffin tins and reduce cooking time to 25 minutes. It also freezes really well which is good for when you feel like a quick easy desert - just thaw and heat in oven
Provided by mich76
Categories Dessert
Time 1h20m
Yield 1 large cake, 8-10 serving(s)
Number Of Ingredients 8
Steps:
- pre-heat oven to 160 degrees Celcius.
- grease and line an oven roasting dish (or muffin tins).
- cream butter and sugar.
- add eggs one at a time.
- mix in zest and vanilla.
- gently stir in buttermilk/yoghurt and flour.
- DON'T OVER MIX.
- spoon into prepared dish and spread out.
- arrange fruit over the cake batter, cut side up (the fruit will sink a little but this is fine).
- if you are making muffins just put 1 or 2 pieces of fruit on top.
- bake 50 - 60 minutes (or 25 minutes for muffins).
Nutrition Facts : Calories 697.6, Fat 33.1, SaturatedFat 20, Cholesterol 151.1, Sodium 326.4, Carbohydrate 92.2, Fiber 2.9, Sugar 49, Protein 10
VANILLA ICE CREAM WITH PLUM COMPOTE
Even plums that are less than perfect taste fabulous when they're stewed into a compote. Adrizzle of honey over the ice cream hardens like hot fudge, becoming wonderfully chewy.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 5
Steps:
- Bring sugar and 1/2 cup water to a boil in a medium saucepan. Meanwhile, pit each plum, and cut it into 8 to 12 chunks.
- When sugar mixture boils, add plums, and return to a boil. Cook 2 minutes. Cover; reduce heat, and simmer until plums begin to break down, about 7 minutes. Remove lid; simmer until mixture is saucy, about 10 minutes more.
- Transfer plums to a large bowl using a slotted spoon (so excess syrup can drip back into pan). Cook syrup over high heat until it is very bubbly and has the consistency of warm jelly, about 10 minutes. Pour syrup over plums, and let cool slightly.
- Divide compote among six dessert bowls. Top each serving with a large scoop of ice cream. Drizzle with honey, and sprinkle with thyme leaves or sprigs.
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HOW TO MAKE AUTHENTIC ITALIAN GELATO AT HOME
From recipesfromitaly.com
5/5 (17)Total Time 1 hrCategory Dessert RecipesCalories 240 per serving
- Whip the egg yolks with the sugar at maximum speed for about 5 minutes, until you have a soft fluffy cream.
- Meanwhile, pour the milk in a saucepan and bring it almost to a boil. Cook for about 5 minutes. Don't boil the milk. Check that the temperature remains at about 85°C (185 F) with a kitchen thermometer.
- Transfer the egg and sugar fluffy cream to a saucepan. Pour the hot milk slowly. Keep mixing while you do it. If you want to flavor your gelato, this is the time to add either grated lemon zest or two drops of vanilla extract or vanilla bean. Now put it back on the heat and cook for another 5 minutes without boiling and always stirring. Then turn off the heat and add the cold heavy cream. Mix really well.
- If you have an ice cream maker, pour the mixture into the machine and start it. It will take about 40 minutes, depending on the model. After the necessary time, your gelato is ready! Fresh, creamy and nutritious.
PLUM SORBET – LEITE'S CULINARIA
From leitesculinaria.com
5/5 (8)Total Time 5 hrsCategory DessertCalories 172 per serving
- Preheat the oven to 350°F (177°C) and adjust the rack to the middle position. Line a rimmed baking sheet or a roasting pan with parchment paper or foil.
- Grab a spoon and a halved plum and hold them over a bowl. Scoop the fruit from the peel and let the fruit and any juice drop into the bowl. (If you prefer a darker colored, tarter flavored sorbet, you can leave the peel intact.) Repeat with the remaining plums. Discard the skins along with the pits, cinnamon stick, and any vanilla bean pieces. Blend the plums until smooth with an immersion blender or in a food processor. If a silky smooth sorbet is desired, pass the mixture through a fine-mesh sieve.
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