Plum Kernel Oil Ice Cream
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Plum Kernel Oil Ice Cream
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You can use a few drops of pure, top-quality almond extract in lieu of the plum oil. Add a few drops to taste, a little at a time. It’s a very strong flavor so proceed cautiously. Next time I make this, I’m going to use less of the sour cherries and fold in some salted candied almonds instead of scattering a few of them over each plate of dessert.
Since spring is just around the corner (j’éspere…) I look forward to serving this ice cream, sans the sour cherries but alongside a plum tart, apricot and raspberry crisp, or with a ladle of warm cherry compote instead. The bitter almond flavor is pretty super with any stone fruit or berries. And, of course, chocolate.
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Ingredients
- 1 cup (250ml) whole milk
- 2/3 cup (130g) sugar
- big pinch of salt
- 2 cups (500ml) heavy cream
- 5 large egg yolks
- 6 tablespoons (90g) plum oil
- 1/4 cup (30g) dried sour cherries chopped
- 2 tablespoons eau-de-vie or another liquor*
Instructions
- Heat the milk in a medium-size saucepan with the sugar and salt.
- While that’s heating, pour the cream into a metal bowl and set that bowl into a larger bowl with some ice, creating an ice bath. Set a mesh strainer over the top of the empty bowl.
- Whisk the yolks in a small bowl and gradually pour some of the warm milk mixture over the yolks, whisking constantly. Scrape the warmed yolks back into the saucepan and cook the custard using a heatproof utensil, stirring constantly (scraping the bottom as you stir) until the mixture thickens. If using an instant-read thermometer, it should read 160-170F (71-77C).
- Pour the custard through the strainer into the heavy cream set over the ice bath, then stir frequently until the mixture is cooled down. Refrigerate at least 8 hours or until thoroughly chilled.
- Soak the sour cherries in the eau-de-vie, cover, and let them stand overnight, stirring occasionally.
- Whisk the oil into the ice cream custard then freeze the mixture in your ice cream maker according to the manufacturer’s instructions.
- Drain any liquid off from the cherries (which is a tasty little reward for your efforts) and when you remove the ice cream from the machine, fold in the cherries.
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