12.8.12

plum cinnamon ice cream


This amazing ice cream was inspired by my eternal love of knedle.
Even though, since I concocted this recipe, I found out that there is such a thing as a classic English plum and cinnamon ice cream my version is significantly different because of a prominent note of creme fraiche and fresh fruit.


I haven't tried the classic version, by I can only ask you to trust me and try this one, it's absolutely divine!
The flavour is as complex as a cake and that's at a fraction of effort and calories.

I have mentioned before that I use an ice-cream machine (from Magimix) but simply removing the ice cream mixture from the deep freeze and mixing with an electric mixer (or manually if you prefer) every 2-3 hours should, in about 12 hours, give the same result.

Ingredients

5-7 large plums or damsons (the dark blue skin ones are the best because they have the best aroma)
2 very generous soup spoons of creme fraiche
220 ml sweetened condensed milk
a good dash of cream (about 50ml)
1 full tsp cinnamon (you mustn't be shy with this. The mixture has to taste really too cinnamon-y, only then you will get a good enough hint of cinnamon in the finished product)
top up with semi skimmed milk to make up 800ml

NOTE: The ice-cream mix will always taste a lot stronger than the churned ice-cream. It has to taste too sweet for the finished product to be sweet enough. Keep that in mind with all ice-creams. I found the perfect sweetness in 220 ml sweetened condensed milk for 800 ml mixture. It is a perfect base for vast majority of ice creams I make).

Method

Peel the plums/damsons using a vegetable peeler, remove the stones and process in a food processor or a blender until mushy, but make sure there's a little texture left.

Add creme fraiche and cream to the sweetened condensed milk and stir until well combined. Add the mushed up damsons, stir, add enough cinnamon so you can smell it's aroma in the mixture (about 1/2 tsp or so, but really it's up to you to experiment with what you like).

Top up the mixture with milk, to reach 800 ml.

Churn in the ice cream maker until the ice cream is made.
Serve in waffle cones, or with other desserts. This ice cream keeps in the fridge for up to 3 months.

Bon appétit!

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