Spiced Dried Plum & Honey Ice Cream
Spiced Dried Plum & Honey Ice Cream
Ingredients
For the Dried Plums
- 1 cup dried plums, pitted and roughly chopped
- 1/2 cup water
- 2 tablespoons granulated sugar
- 1 cinnamon stick
- 1 star anise
For the Ice Cream Base
- 1 1/2 cups heavy cream
- 1/2 cup whole milk
- 4 egg yolks
- 1/2 cup honey
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- 1
Combine the chopped dried plums, water, 2 tablespoons granulated sugar, cinnamon stick, and star anise in a small saucepan. Bring to a simmer over medium heat, then reduce heat to low and cook for 10-12 minutes, or until the plums are very soft and the liquid has slightly thickened. Remove from heat and let cool completely. Discard the cinnamon stick and star anise. Once cool, mash the plums with a fork or pulse briefly in a food processor to create a chunky purée.
⏱️ 15 min
- 2
In a medium saucepan, combine the heavy cream and whole milk. Heat over medium heat until just simmering, watching carefully to prevent boiling. Remove from heat.
⏱️ 5 min
- 3
In a separate medium bowl, whisk together the egg yolks, honey, 1/4 cup granulated sugar, and salt until light in color and well combined.
⏱️ 3 min
- 4
Slowly temper the hot cream mixture into the egg yolk mixture: gradually pour about 1/2 cup of the hot cream into the egg yolk mixture while whisking constantly. Then, slowly pour the tempered egg yolk mixture back into the saucepan with the remaining hot cream, whisking continuously.
⏱️ 5 min
- 5
Return the saucepan to medium-low heat and cook, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon (it should reach about 170-175°F). Do not boil. Remove from heat and stir in the vanilla extract.
⏱️ 7 min•🌡️ 170
- 6
Pour the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits. Stir in the cooled dried plum purée.
⏱️ 3 min
- 7
Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled.
⏱️ 240 min
- 8
Once chilled, churn the ice cream mixture in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency.
⏱️ 20 min
- 9
Transfer the soft ice cream to an airtight container and freeze for at least 2-4 hours, or until firm, before serving.
⏱️ 120 min
Kitchen Tools
Nutrition Facts (per serving)
Spiced Dried Plum & Honey Ice Cream
For the Dried Plums
- 1 cup dried plums, pitted and roughly chopped
- 1/2 cup water
- 2 tablespoons granulated sugar
- 1 cinnamon stick
- 1 star anise
For the Ice Cream Base
- 1 1/2 cups heavy cream
- 1/2 cup whole milk
- 4 egg yolks
- 1/2 cup honey
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- 1
Combine the chopped dried plums, water, 2 tablespoons granulated sugar, cinnamon stick, and star anise in a small saucepan. Bring to a simmer over medium heat, then reduce heat to low and cook for 10-12 minutes, or until the plums are very soft and the liquid has slightly thickened. Remove from heat and let cool completely. Discard the cinnamon stick and star anise. Once cool, mash the plums with a fork or pulse briefly in a food processor to create a chunky purée.
⏱️ 15 min - 2
In a medium saucepan, combine the heavy cream and whole milk. Heat over medium heat until just simmering, watching carefully to prevent boiling. Remove from heat.
⏱️ 5 min - 3
In a separate medium bowl, whisk together the egg yolks, honey, 1/4 cup granulated sugar, and salt until light in color and well combined.
⏱️ 3 min - 4
Slowly temper the hot cream mixture into the egg yolk mixture: gradually pour about 1/2 cup of the hot cream into the egg yolk mixture while whisking constantly. Then, slowly pour the tempered egg yolk mixture back into the saucepan with the remaining hot cream, whisking continuously.
⏱️ 5 min - 5
Return the saucepan to medium-low heat and cook, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon (it should reach about 170-175°F). Do not boil. Remove from heat and stir in the vanilla extract.
⏱️ 7 min•🌡️ 170 - 6
Pour the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits. Stir in the cooled dried plum purée.
⏱️ 3 min - 7
Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled.
⏱️ 240 min - 8
Once chilled, churn the ice cream mixture in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency.
⏱️ 20 min - 9
Transfer the soft ice cream to an airtight container and freeze for at least 2-4 hours, or until firm, before serving.
⏱️ 120 min