French Custard Ice Cream with Wine-Steeped Plums
French Custard Ice Cream with Wine-Steeped Plums
Get this quick and easy French custard ice cream recipe from Fresh with Anna Olson.
  • Difficulty Level Moderate
  • Technique Simmer
  • Preparation Time 15 minutes
  • Cooking Time 10 minutes
  • Yield 4 servings
  • French Custard Ice Cream
  • 3 cups Whipping Cream
  • 1 cup 2% Milk
  • 2 Vanilla Beans
  • 8 Egg yolks
  • ⅔ cup Sugar
  • Dash Salt
  • Dash Ground Cinnamon
  • Wine Steeped Plums
  • ½ cup Sugar
  • ½ cup Dry Red Wine
  • 2 Cinnamon sticks
  • ¼ teaspoon Ground Cloves
  • 6 large Red Plums (or 10 Italian Prune Plums)
  1. For ice cream, heat 2 cups cream and milk with the scraped seeds of vanilla beans (let pods steep in cream for extra flavour). Keep just below a simmer
  2. In a bowl over a pot of gently simmering water, whisk vigorously egg yolks, sugar, salt and cinnamon until thick and a pale buttery colour, about 3 minutes. Remove from heat
  3. Slowly ladle heated cream mixture into eggs, whisk constantly until all cream has been added (discard vanilla beans). Return mixture to medium heat and stir with a wooden spoon until it coats the spoon, about 3 minutes
  4. Strain and chill mixture completely
  5. Whip remaining 1 cup cream to soft peaks and fold into chilled custard. Freeze in an ice cream maker following manufacturer's instructions, then scrape into a container and freeze until firm, about 2 hours
  6. Bring sugar and wine up to a simmer with cinnamon sticks and cloves, cooking until sugar has dissolved. Pit plums and cut into quarters.
  7. Add plums to wine mixture and bring to a simmer. As soon as a simmer is reached, remove from heat and strain liquid into a small pot. Reduce liquid by half and add back to plums. Chill until ready to serve

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