Plum-Buttermilk Ice Cream
Posted by Sylvia on Tue 2 September 2008
- 3-5-+ chopped purple plums
- 2 tablespoons sugar
- 2 tablespoons honey
- 1 tablespoon water
- 1 stick cinammon
- custard sauce
- 4 egg yolks
- 2-3 tablespoons sugar
- 200 ml cream
- 1/2 teaspoon vanilla extract
- 250 ml buttermilk
- Combine the first 5 ingredients in a medium saucepan. Bring to a boil, partially cover, and cook 8 minutes or until tender. Mash plums. Bring to a boil; cook 2 minutes. Remove from heat and allow to cool to room temperature. Chill in the fridge for at least 2 hours.
- Make the custard sauce: in a medium bowl whisk together the egg yolks and the sugar. In a medium saucepan bring the cream to a simmer. Slowly whisk the hot cream into the egg mixture. Return the mixture to the saucepan and cook it, stirring constantly, over a low heat until the mixture thickens (about five minutes). Transfer back to the bowl and stir in the vanilla. Cool to room temperature, cover bowl with clingfilm and chill in the fridge for at least 2 hours (or up to 3 days ahead).
- Combine chilled plum mixture, chilled custard, and buttermilk. Pour mixture into a metal container and put into the freezer, stirring every half hour until set.