Believe it or not, but it’s already mid of September!
Here, in Toronto, after a few days of rather refreshing weather, summer has come back again.
Thus, it’s the perfect time for ice cream! Indeed, as I said many times, we love ice cream all year round. But needless to say that on a hot day ice cream is always a good idea. Besides, I tried to find an excuse.
I know, I know. Nobody needs an excuse to have some ice cream. By “some” I mean 1-2 pounds. If you’re having more than this recommended yield, I would recommend finding out an excuse, though.
Today I’ve got something phenomenal. Don’t you believe me? I repeat: PHENOMENAL. Because this Roasted Plum Cinnamon Ice Cream is phenomenal. Period.
In fact, some of my favorite food bloggers have been inspiring me a lot recently. Otherwise, I don’t have any reasonable answer why I’ve ended up cooking the food I’ve seen on their blogs.
First was this Ratatouille Mac and Cheese. Then roasted chicken, another pasta, and a fruit dessert. All these things you will find here soon.
And now this Roasted Plum Cinnamon Ice Cream. When I saw it on the Instagram account of Foodgays, I knew I would make it. When they got the recipe posted on the blog, I hesitated just for one or two days.
Basically, I hesitated because it’s a fruit version. You know that Andrew and I are not the great fans of fruit ice cream. I’m not sure it’s appropriate to say after posting this Gooseberry Mint Ice Cream. And this Peach Cardamom Ice Cream. And this Watermelon Mint Chocolate Ice Cream. And then…
All right. Never mind.
But this ice cream sounded that fabulous and sophisticated, that I couldn’t resist. Needless to say, it turned out this way. Phenomenal. Did I say that already?
roasted cinnamon and plums roasted plums and cinnamon is the fantastic combo.
I just added some hazelnuts and chocolate too. I don’t need any excuse, do I?
But I’ve got to wrap it up because you don’t have much time. Why? Because you’re going to run and grab the late plums. Why? Because you’re going to make this Roasted Plum Cinnamon Ice Cream this fall. Don’t wait till next summer. You would repeat it.
Roasted plums, cinnamon, hazelnuts, and dark chocolate make this Roasted Plum Cinnamon Ice Cream phenomenally delicious.
- 5-6 large black plums or about 12 prune plums, halved and pitted
- 1 tablespoon cinnamon
- 2 tablespoons honey
- 2 cups heavy cream
- 1/2 cup milk
- 5 egg yolks
- 1/2 tablespoon vanilla extract
- 2-3 tablespoons golden/brown sugar or honey
- 1 cup roasted hazelnuts, chopped
- 1/3 cup dark chocolate, grated
- Place the plums in a roasting pan, sprinkle with the cinnamon, and drizzle with the honey.
- Place the pan in the preheated to 180 degrees C (300 degrees F) oven for about 40 minutes or until the plums are soft and nice. Remove from the oven and completely cool.
- To make the ice cream, in a heavy bottomed saucepan heat the milk just until it starts to simmer.
- In a medium saucepan whisk together the yolks and sugar (honey) until the mixture is a pale yellow color.
- Gradually incorporate the egg mixture in the warm milk, vigorously mixing with a whisk (do not add the eggs to the hot milk because they would be cooked).
- Return the milk-egg mixture to the saucepan and continue cooking over low heat and not allowing to boil, constantly mixing, for about 3-4 minutes.
- Remove from heat. Add the heavy cream and mix. Completely cool.
- Puree one half of the plums in a blender and roughly chop the other half - that will introduce a deeper color and nice texture.
- Combine the pureed plums with the custard.
- Pour the mixture into an ice cream maker and follow the machine's manufacturer instructions.
- Once the ice cream has almost frozen (5-7 minutes before), gradually add the chopped plums, hazelnuts, and chocolate.
- Transfer the ice cream in a plastic container and place in the fridge, for 4-6 hours.