Plum Kernel Oil Ice Cream
You can use a few drops of pure, top-quality almond extract in lieu of the plum or apricot kernal oil. Add a few drops to taste, a little at a time. Almond extract is a very strong flavor so proceed cautiously. I like the serve this with a fruit tart, such as one made with apricots, plums, nectarines, or figs, or with a compote of summer berries.
Servings 8 servings
- 1 cup (250ml) whole milk
- 2/3 cup (130g) sugar
- big pinch of salt
- 2 cups (500ml) heavy cream
- 5 large egg yolks
- 6 tablespoons (90g) plum or apricot kernel oil
- 1/4 cup (30g) dried sour cherries, chopped (optional)
- 2 tablespoons eau-de-vie, or another liqueur (optional)
- Heat the milk in a medium-size saucepan with the sugar and salt.
- While that’s heating, pour the cream into a metal bowl and set that bowl into a larger bowl with some ice, creating an ice bath. Set a mesh strainer over the top of the empty bowl.
- Whisk the yolks in a small bowl and gradually pour some of the warm milk mixture over the yolks, whisking constantly. Scrape the warmed yolks back into the saucepan and cook the custard using a heatproof utensil, stirring constantly (scraping the bottom as you stir) until the mixture thickens. If using an instant-read thermometer, it should read 160-170F (71-77C).
- Pour the custard through the strainer into the heavy cream set over the ice bath, then stir frequently until the mixture is cooled down. Refrigerate at least 8 hours or until thoroughly chilled.
- If adding the dried sour cherries, in a small saucepan, warm the cherries in the eau-de-vie, cover, and let them stand overnight.
- Whisk the oil into the ice cream custard then freeze the mixture in your ice cream maker according to the manufacturer’s instructions.
- Drain any liquid off from the cherries (which is a tasty little reward for your efforts) and when you remove the ice cream from the machine, fold in the cherries.