by gingerroot
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A&M's Testing Notes:
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Expand5 ripe but firm black plums, halved, de-stoned and chopped (I had a little more than 4 cups) Ask a question about this ingredient
1/3 cup water Ask a question about this ingredient
1/2 cup cane sugar Ask a question about this ingredient
1 1/2 cup + 2 Tablespoon(s) whole milk Ask a question about this ingredient
2 teaspoons whole Tellicherry black peppercorns, finely crushed with mortar and pestle Ask a question about this ingredient
2 tablespoons cornstarch Ask a question about this ingredient
5 tablespoons crème fraiche Ask a question about this ingredient
Combine chopped fruit, water and sugar in a small saucepan. Cook over medium heat, until plum skins begin to peel from fruit, mixture changes color to pink and becomes thick and jammy, about 15 minutes. Transfer mixture to glass bowl or container (like a quart sized Pyrex measure) and let cool. Once cool, cover with plastic wrap and transfer to refrigerator. Chill until cold, at least three hours or overnight.
Ask a question about this stepIn another saucepan, combine milk and crushed black pepper; allow mixture to steam over low heat, about 5-7 minutes (shorter or longer depending on range). Meanwhile, make slurry by combining cornstarch and remaining 2 T of milk, stirring well to combine thoroughly. Once milk/pepper mixture has steamed, whisk in slurry, stirring continuously until mixture thickens, about 5 minutes.
Ask a question about this stepStrain thickened milk mixture through sieve into a glass bowl or large measuring cup. Press down on black pepper solids, to allow the finest grains to absorb into milk mixture. It should look like vanilla bean seeds in your milk mixture. This will also ensure that there are no lumps from the cornstarch. Allow mixture to cool, cover with plastic wrap and refrigerate until cold, at least three hours or overnight.
Ask a question about this stepWhen ready to make gelato, combine chilled plums, chilled milk, and crème fraiche in a blender. Puree to combine. Pour into base of ice cream maker and process according to manufacturer’s instructions. After 40 minutes, mixture should still be soft; transfer to airtight container and freeze longer for a firmer gelato.
Ask a question about this stepThanks! Let me know what you think.
Thanks, WinnieAb!
Gorgeous! And what a great partnership of ingredients. You inspire me to look for a sale on ice cream makers.
Thanks so much, Sagegreen!
This looks great!! I've been traveling this week and going back home today. I was planning on making a plum sorbet and plum ice cream for possible submissions, but I don't think anything I make would be more interesting that this and drbabs sorbet! This rocks!
why, thank you chezsuzanne! Plum ice cream sounds yummy--I hope you make it! (I think this gelato sounds fabulous, too!)
Thanks so much, ChezSuzanne! Please add your plum ice cream - one thing I love most about food52 is how one ingredient can inspire so many different, interesting recipes.
drbabs, your plum prosecco sorbet sounds amazing!
Thank you ladies! I'm going to try to make something tomorrow now that I'm back home to my ice cream maker!
Wow. This looks amazing. I may actually get the ice cream maker out for once in my life so I can try this ...
Thanks, aargersi! I have had my ice cream maker since I got married ten years ago and it has collected dust until I discovered this vibrant little community. It is ironic then that so many of my recipes on here are frozen - but I love the way a sorbet or ice cream is a vehicle for unusual flavor pairings in a refreshing, surprising way. Time to break out your ice cream maker! : )
Nate and Mary Kate are the authors of the cookbook Feeding the Dragon: A Culinary Travelogue through China with Recipes.
This just caught my eye and it looks fantastic. I am going to try it this weekend!