Ice Cream Chef: Ashley
What inspired this recipe? My inspiration came first from a trip to the Union Square Farmer's Market, where I saw baskets of early season sugar plums for sale. They're such a summer fruit, but we're usually reminded of sugar plums in the winter (thanks to 'Twas the Night Before Christmas). With those visions of sugar plums dancing in my head, I thought it would be the perfect complement: a summer fruit taste combined with the frosty, creamy deliciousness of ice cream.
Tastetester comments and full recipe after the jump. Take a look, then vote here!
Tastetester Comments: "There's a soft, sweetness to it, then you get a hint of tart. It's unlike any other fruity ice cream I've ever tasted!" -RonnyBrook Dairy guy (I used their milk in my ice cream recipe)
Visions of Sugar Plum Ice Cream
2 cups of heavy cream
2 cups of whole milk
2 egg yolks
3/4 cup of sugar (granulated)
1 teaspoon of vanilla extract
1 1/4 pints of sugar plums
Combine heavy cream and whole milk in a saucepan (medium size) over medium heat for 8-10 minutes. Whisk gently for the first minute. While you wait for the mixture to heat, in a small bowl combine the sugar with the vanilla. Add in the two egg yolks and mix with a spoon until the mixture becomes a soft, yellow color and the yolks are completed blended with the sugar. Meanwhile, rise the sugar plums and remove any leaves and stems. Put the plums into a food processor or blender (I used a blender) on the lowest setting -- don't put it on too high or for too long because there are pits in the plums. Just as the plums break open and spill out their juices, stop the blender and pour the mashed plums in a waiting strainer (with a bowl sitting underneath it). Use a spatula (or your clean hands) and force the plum juice through the sieve until all that remains on top is a mess of skin and pits. Discard the mess and set the bowl of plum juice aside.
Turning your attention back to the milk and cream, if it looks frothy on top ad coats the back of a spoon, turn the heat down to low. Slowly drop the waiting egg and sugar mixture into the milk and cream, one tablespoon at a time. Whisk as you go so the yolk won't curdle. Once you're done with that, pour in the plum juice and whisk until the color is even. Let the mixture sit on low heat for another three minutes then remove from heat, cover and let cool completely in the fridge before pouring it into your ice cream maker.
When serving, garnish with a sugared sugar plum.
Contest InformationGo here for the full scoop on the Best Lick! 2008 contest, including prizes, rules, and entry form. Submission closes the evening of August 18th. Get your ice cream maker going!
The Entries So FarHere's a list of all the entries so far. Click the thumbnail to go to the entry.
• Roasted Apricot Ice Cream with Almond Praline Ripple
• Chocolate Gelato with Salted Caramel Pecans
• Coconut Peach Ice Cream with Toasted Almonds
• Cinnamon Raisin Bagel Ice Cream
• Blueberry Brie Tart Ice Cream
• Grape Ice Cream
• Basil Infused Ginger and Cinnamon Ice Cream
• Rosemary-Lime Sparkle Ice Cream
• Mango Lassi Frozen Yogurt with Pistachio Biscotti Bits
• Visions of Sugar Plum Ice Cream