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Plum and Earl Grey Ice Cream

Adapted from Jeni's Splendid Ice Creams

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings: 10
Calories: 263 kcal
Course: Dessert
Cuisine: Vegetarian

Ingredients

  • 5 plums
  • ½ cup water
  • ⅓ cup caster sugar
  • 2 tsp cardamon pods
  • ½ vanilla bean split and seeds scraped
  • 475 ml whole milk 2 cups
  • 1 tbs cornstarch (cornflour) 1tbs plus 1 tsp, see note
  • 1 ½ ounces cream cheese softened, 3 tbs
  • 300 ml heavy cream 1 ¼ cups
  • 150 g sugar ⅔ cup
  • 2 tbs Glucose syrup light corn syrup
  • ¼ cup Earl Grey tea leaves

Instructions

    Cup of Yum
  1. Begin by poaching the plums. Place the water and sugar in a saucepan over a low heat and stir until the sugar is dissolved. Bring to the boil and reduce to a simmer and add the cardamon pods, vanilla seeds and plums and poach for 10 minutes, or until the plums are softened and the skin starts peeling off. Remove the plums and leave the syrup to reduce for 15 to 20 minutes. Set aside to cool.
  2. In a small bowl add the 2 tbs of the milk with the cornflour (cornstarch) and mix to combine. In a separate large bowl whisk the cream cheese until smooth.
  3. In a medium saucepan combine the milk, sugar, cream and glucose syrup (light corn starch) and bring to a rolling boil over a medium high heat. Boil for 4 minutes before removing from the heat. Add the green Earl Grey tea and leave to steep for 10 minutes.
  4. Fill the sink with cold water and ice.
  5. Strain the mixture through a fine mesh sieve and press the tea leaves to extract all the liquid. Return the mixture to the saucepan and gradually whisk in the cornflour mixture. Return the mixture to a medium high heat and bring to a boil and cook, stirring, until the mixture thickens slightly. Remove from the heat and gradually pour the mixture into the cream cheese, whisking until smooth. Place the mixture into the prepared sink and leave to 30 minutes to cool.
  6. Meanwhile, remove the stones from the plums (and the skins too if you prefer) and place the plums into a food processor and puree until smooth. Add 1 tbs of the poaching liquid, and puree to combine.
  7. Churn the ice cream according to your manufacturers instructions, and when the ice cream is almost ready add 2 tbs of the plum puree to the machine and churn for a minute or two. Remove the mixture from the machine and layer ⅓ of the mixture into a freezer-safe container and drizzle with 1 tbs of the plum mixture. Repeat with remaining ice cream. Place a sheet of baking paper over the top of the ice cream and seal and freeze for 4 hours or until firm.

Notes

  • Get more vegetarian recipes at https://www.deliciouseveryday.com/subscribe . 

Nutrition Information

Calories 263kcal (13%) Carbohydrates 33g (11%) Protein 2g (4%) Fat 14g (22%) Saturated Fat 8g (40%) Cholesterol 50mg (17%) Sodium 49mg (2%) Potassium 147mg (4%) Sugar 30g (60%) Vitamin A 690IU (14%) Vitamin C 3.4mg (4%) Calcium 81mg (8%) Iron 0.1mg (1%)

Nutrition Facts

Serving: 10Serving

Amount Per Serving

Calories 263

% Daily Value*

Calories 263kcal 13%
Carbohydrates 33g 11%
Protein 2g 4%
Fat 14g 22%
Saturated Fat 8g 40%
Cholesterol 50mg 17%
Sodium 49mg 2%
Potassium 147mg 3%
Sugar 30g 60%
Vitamin A 690IU 14%
Vitamin C 3.4mg 4%
Calcium 81mg 8%
Iron 0.1mg 1%

* Percent Daily Values are based on a 2,000 calorie diet.