Plum ripple ice cream with walnuts

Plum ripple ice cream with walnuts
  • Serves icon Makes around 700ml
  • Time icon Hands-on time 45 min, plus chilling.

This gorgeous plum ripple ice cream recipe takes inspiration from retro raspberry ripple, bringing it up to date with a grown-up, more sophisticated flavour.

Loved this recipe? Try our blackcurrant ripple ice cream sandwiches next time.

Nutrition: per serving

Calories
282kcals
Fat
19.5g (8.2g saturated)
Protein
4g
Carbohydrates
22g (22g sugars)
Fibre
0.8g
Salt
0.1g
Calories
282kcals
Fat
19.5g (8.2g saturated)
Protein
4g
Carbohydrates
22g (22g sugars)
Fibre
0.8g
Salt
0.1g

Ingredients

  • 100g walnuts
  • 300ml whole milk
  • 200ml double cream
  • 1 vanilla pod, split open, or 2 tsp vanilla bean paste
  • 4 large free-range egg yolks
  • 120g caster sugar

For the plum ripple

  • 200g plums, pitted and chopped
  • 80g caster sugar

You’ll also need

  • Ice cream maker

Useful to have

  • Probe thermometer

 

Method

  1. Heat the oven to 160°C fan/gas 4. Put the walnuts on a baking tray in a single layer, then toast in the oven for 8 minutes. Roughly chop and set aside.
  2. Pour the milk and cream into a saucepan, then add the toasted walnuts, split vanilla pod (or paste) and a pinch of salt. Put over a low heat to warm through, stirring occasionally. Meanwhile, use a balloon whisk to whisk the egg yolks and sugar in a separate heatproof bowl until pale and smooth.
  3. When the milk mixture begins to simmer, remove from the heat and slowly pour around a third of it over the yolks to temper them (see tips), whisking constantly to combine. Gradually pour in the remaining milk, still whisking, then transfer the mixture back to the pan.
  4. Put the custard over a low-medium heat. Whisk regularly until the mixture thickens and coats the back of a spoon (if you have a thermometer, you’re aiming for 80-85°C). Remove from the heat and leave to cool, then transfer to the fridge to chill completely. (You can sit the pan in a bowl of iced water to speed up this process.)
  5. While you wait for the ice cream base to chill, put the plums and sugar in a saucepan over a medium heat. Cook for 15 minutes, stirring occasionally, until the fruit breaks down into a thick, syrupy jam. Pass the jam through a fine sieve set over a bowl, using the back of a spoon to push the pulp through, then set aside.
  6. Once the ice cream base is chilled, pick out and discard the vanilla pod, then churn the base mixture in an ice cream maker according to the manufacturer’s instructions (see Know How). Once the mixture solidifies, drizzle in a little of the plum ripple and fold it through in the machine a few times to create a ripple effect. Freeze the ice cream, then serve in scoops with more ripple drizzled over.

delicious. tips

  1. Be a better cook: Tempering the eggs dilutes the quantity of the egg mixture and warms it gently so it’s less likely to scramble.

    Don’t waste it: Lightly beat leftover egg whites with a pinch of salt or sugar and freeze them to use in another recipe.

    East swaps: Replace the walnuts with pecans for an even sweeter nuttiness.

  2. The ice cream base and syrup can be made up to 3 days in advance. The base will benefit from an overnight rest in the fridge before churning.

  3. No ice cream machine? Pour the chilled base into a large bowl and freeze. Every hour, take it out, whisk well with a fork, then return to the freezer. After 4 hours, it should be ready to fork through the plum ripple

Recipe By

Tom Shingler

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