Vanilla Plum Ice Recipes

PLUM-VANILLA PRESERVES

Steps:

• Start with our step-by-step canning how-to.
• Put the plums, sugar, vanilla beans and cinnamon sticks in a large, wide saucepan. Squeeze the lemon juice through a strainer into the pan. Cook over medium-high heat, stirring occasionally, until the sugar dissolves and the mixture boils, about 10 minutes.
• Reduce the heat to medium and continue to cook, stirring occasionally, until a candy or deep-fry thermometer registers 220 degrees F, about 30 minutes. (To be sure that the mixture has reached the gel point, spoon some onto a chilled plate and put in the freezer until cool. The liquid should set; if not, continue to cook and retest after a few more minutes.) Remove the pan from the heat and let cool 30 minutes.
• Meanwhile, sterilize four 8-ounce canning jars and lids.
• Return the plum mixture to medium-high heat. Bring to a boil, stirring, then add the plumcots. Reduce the heat to medium and simmer until the plumcots are tender, about 5 minutes. Discard the cinnamon sticks.
• Fill the jars with the plum mixture, leaving 1/2 inch headspace, then seal and process.

PLUM ICE CREAM

Steps:

• In a saucepan over low heat combine water and 2 tablespoons sugar, swirling occasionally until sugar dissolves. Increase heat and bring to a boil. Adjust heat so liquid barely shimmers.
• Add plums to pan and cook for 3-5 minutes (or until tender). Cool completely.
• In a saucepan bring cream, milk and vanilla beans to a simmer. Remove from heat and let stand 10 minutes.
• Scrape seeds from vanilla beans into the cream mixture, discarding pods. Return mixture to a boil. Remove from heat.
• Beat egg yolks and 2/3 cup sugar until pale yellow and then beat in hot milk mixture. Return all to saucepan and cook stirring over medium low heat until mixture thickens (6-8 minutes). DO NOT BOIL. Strain mixture into a bowl. Cool completely in a refrigerator (at least 4 hours), stirring occasionally.
• Pit cooled plums but do not peel. Puree plums with liquid in a food processor or blender until smooth. Fold plum mixture into custard.
• Process in an ice cream maker according to manufacturer's directions.
• Freeze in a covered container for several hours.

VANILLA ICE CREAM WITH PLUM COMPOTE

Steps:

• Bring sugar and 1/2 cup water to a boil in a medium saucepan. Meanwhile, pit each plum, and cut it into 8 to 12 chunks.
• When sugar mixture boils, add plums, and return to a boil. Cook 2 minutes. Cover; reduce heat, and simmer until plums begin to break down, about 7 minutes. Remove lid; simmer until mixture is saucy, about 10 minutes more.
• Transfer plums to a large bowl using a slotted spoon (so excess syrup can drip back into pan). Cook syrup over high heat until it is very bubbly and has the consistency of warm jelly, about 10 minutes. Pour syrup over plums, and let cool slightly.
• Divide compote among six dessert bowls. Top each serving with a large scoop of ice cream. Drizzle with honey, and sprinkle with thyme leaves or sprigs.

VANILLA PLUM ICE

Steps:

• Split the vanilla bean lengthwise, scrape out the seeds and place the bean and seeds in a small saucepan. Add the sugar, white wine and 1/4 cup water and bring to a boil, stirring constantly until the sugar dissolves. Steep over low heat for 5 minutes. Cool completely; remove vanilla bean.
• Using a blender, purée the plums, the cooled syrup and a dash of salt. Strain through a fine-mesh sieve set over a baking dish, then freeze the mixture. Scrape with a fork until light and fluffy. Serve in small bowls, garnished with mint.

BALSAMIC GLAZED GRILLED PLUMS WITH VANILLA ICE CREAM

Steps:

• Preheat a grill pan to high heat. Drizzle fruit with oil to keep it from sticking and grill plums 3 minutes on each side.
• While fruit is grilling, pour balsamic vinegar into a small pot and place pot over medium high heat. When vinegar heats to a boil, reduce vinegar by half, 1 to 2 minutes.
• Combine sugar, vanilla and lemon juice and pepper in a small bowl. Whisk in warm balsamic vinegar.
• Place hot, grilled fruit on dessert plates. Drizzle the balsamic glaze over fruit and serve.

STREUSEL-ROASTED PLUMS WITH VANILLA ICE CREAM

Steps:

• Preheat oven to 400°F. Melt 2 tablespoons butter in large ovenproof skillet over medium heat. Add 2 tablespoons brown sugar and wine. Bring just to boil, stirring until sugar dissolves and syrup is smooth; remove skillet from heat.
• Whisk remaining 3 tablespoons brown sugar, flour, 3 tablespoons sugar, and salt in medium bowl to blend. Add remaining 3 tablespoons butter. Cut in with back of fork until streusel begins to hold together. Mix in nuts.
• Cut very thin slice off rounded side of each plum half (to create flat surface). Lightly press 1 tablespoon streusel onto cut side of each plum half. Place plums, streusel side up, in syrup in skillet. Roast plums until just tender, about 20 minutes. Remove skillet from oven and preheat broiler. Broil plums until streusel is crisp and golden, about 1 1/2 minutes.
• Place 2 plum halves in each of 6 large goblets. Top with ice cream, then spoon over syrup from skillet.

VANILLA PLUM CAKE

Steps:

• pre-heat oven to 160 degrees Celcius.
• grease and line an oven roasting dish (or muffin tins).
• cream butter and sugar.
• add eggs one at a time.
• mix in zest and vanilla.
• gently stir in buttermilk/yoghurt and flour.
• DON'T OVER MIX.
• spoon into prepared dish and spread out.
• arrange fruit over the cake batter, cut side up (the fruit will sink a little but this is fine).
• if you are making muffins just put 1 or 2 pieces of fruit on top.
• bake 50 - 60 minutes (or 25 minutes for muffins).

VANILLA ICE CREAM WITH AMARETTI AND PLUM SAUCE

Steps:

• In a small metal bowl stir together the ice cream and the amaretti until the mixture is combined well and freeze the mixture, its surface covered with plastic wrap, for 30 minutes. In a small saucepan combine the plums, the sugar to taste, and the lemon juice and simmer the mixture, covered, for 10 minutes, or until the plums are very tender. Force the mixture through a sieve or the medium disk of a food mill set over a bowl, discarding the skins, let the sauce cool, and stir in the rum. Divide the ice-cream mixture between 2 bowls and pour the sauce over it.