BLACK PLUM, PORT, AND CINNAMON ICE CREAM
Provided by Martha Stewart
Time 4h
Yield Makes about 1 1/2 quarts
Number Of Ingredients 6
Steps:
- Combine plums, Port, honey, orange zest, and cinnamon in a large, deep straight-sided skillet. Cook over medium-high heat, stirring constantly, until plums are syrupy and tender, about 8 minutes. Remove and discard zest. Lightly mash fruit with the back of a spoon. Let cool completely. (You should have about 1 1/2 cups.)
- Chill a loaf pan in freezer at least 10 minutes. Fold plum mixture into custard base with a rubber spatula. Freeze and churn in an ice cream maker according to manufacturer's directions, then transfer to pan. Cover with plastic wrap and freeze until hardened, at least 2 hours; ice cream can be frozen up to 2 weeks ahead.
BLACK PLUM & CARDAMOM CRUMBLE
Provided by Trisha Yearwood
Categories dessert
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- For the filling: Preheat the oven to 325 degrees F. Place a 9-by-13-inch baking dish on a parchment lined baking sheet.
- Slice the plums in half and remove the pits. Cut each half into 6 thin wedges and place in a large mixing bowl. Add the flour, honey, cardamom and salt. Toss until evenly coated. Pour into the baking dish in an even layer.
- For the topping: Whisk together the flours, sugars, baking powder, salt and cardamom in a mixing bowl. Pour in the melted butter and stir together until clumps of various sizes are formed. Toss the nuts into the mixture. Pour over the fruit in an even layer, leaving some fruit exposed. Bake until the topping is golden brown and the fruit syrup is bubbly, about 40 minutes. Allow to cool slightly.
- For the ice cream: Mix the ice cream, ground cinnamon and caramel sauce lightly to swirl in a bowl. Serve on the side of the cobbler.
CINNAMON BLACK WALNUT ICE CREAM
Make this delectable ice cream in your 4-quart ice cream maker - it is sure to be a hit!
Provided by CookinginFL
Categories Desserts Nut Dessert Recipes Walnut Dessert Recipes
Time 35m
Yield 12
Number Of Ingredients 7
Steps:
- In a large bowl, stir together the heavy cream, half-and-half, sugar, walnuts, vanilla, cinnamon, and salt. Cover and refrigerate for 30 minutes. Pour the mixture into the bowl of an ice cream maker and freeze as directed by the manufacturer.
Nutrition Facts : Calories 672.1 calories, Carbohydrate 41.9 g, Cholesterol 138.5 mg, Fat 54 g, Fiber 1.9 g, Protein 10.3 g, SaturatedFat 24.9 g, Sodium 160.8 mg, Sugar 33.9 g
BLACK PEPPER-CINNAMON HONEY WITH FRUIT AND ICE CREAM
Provided by Rachael Ray : Food Network
Categories dessert
Time 10m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Heat the honey, pepper, and cinnamon stick in a small pot over low heat. When ready to serve, add the fruit to the honey mixture and toss. Put a scoop of ice cream into each serving dish and top with the honey mixture. Garnish with cookies and serve.
BLACK PEPPER-CINNAMON HONEY WITH FRUIT AND ICE CREAM
This is SO quick, yet elegant enough for company. While fresh fruit is better, I have used frozen with good results as well. Sometimes I add a dash of vanilla to the honey mixture as well. Yummm! This is from Food Network, Rachel Ray. Hope you enjoy.
Provided by Scoutie
Categories Dessert
Time 10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Heat the honey, pepper, and cinnamon stick in a small pot over low heat. When ready to serve, add the fruit to the honey mixture and toss.
- Put a scoop of ice cream into each serving dish and top with the honey mixture.
- Garnish with cookies and serve.
VANILLA-CUSTARD ICE CREAM BASE
Use this base to make Fresh-Fig and Chocolate-Chunk Ice Cream, Caramelized Peach Ice Cream, and Black Plum, Port, and Cinnamon Ice Cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h20m
Yield Makes about 1 1/2 pints
Number Of Ingredients 6
Steps:
- Combine milk and cream in a medium saucepan. Add vanilla seeds and pod. Bring mixture to a simmer over medium-high heat, stirring occasionally; remove from heat.
- Whisk together egg yolks, sugar, and salt in a large bowl. Gradually whisk in half of milk mixture. Pour egg-milk mixture back into pan and cook over medium heat, stirring constantly, until thick enough to coat the back of a wooden spoon, 6 to 8 minutes.
- Pour custard through a fine sieve into a bowl set in a larger bowl of ice water; discard vanilla pod. Let cool, stirring occasionally. Cover and refrigerate until cold, at least 1 hour; custard base can be refrigerated up to 2 days ahead.
RED WINE-PORT ICE CREAM
Provided by William Grimes
Categories ice creams and sorbets, dessert
Time 30m
Yield 1 quart
Number Of Ingredients 14
Steps:
- In a large heavy-bottomed saucepan over high heat, combine the Burgundy and port. Bring to a boil, then reduce heat to medium. Simmer until the mixture has reduced to 1 cup, about 30 minutes. Remove from heat, and add the creme de cassis, Chambord, lemon zest, orange zest, cinnamon, cloves and peppercorns. Add the milk and cream. Scrape the pulp from the vanilla bean into the mixture, and add the bean as well. Set aside.
- In a large mixing bowl, combine the egg yolks and sugar. Mix until blended. Return the saucepan containing the wine mixture to medium heat, and bring back to a boil. Slowly whisk the hot wine mixture into the eggs, then return the contents of the bowl to the saucepan. Place the saucepan over low heat, and stir constantly with a wooden spoon until the mixture is thick enough to coat the back of the spoon.
- Strain the mixture into a mixing bowl, and place the bowl in a container of ice water to cool. When the mixture has chilled, freeze in an ice cream maker, according to manufacturer's instructions.
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