Plum and Walnut Ice Cream with Honey
A marbled custard ice cream with a plum compote swirled through it and toasted walnuts. Preparation time: 45 min (not including cooling and freezing time).
⏱️ Prep: 45 min
Ingredients
| 500 g | blue plums |
| 150 ml | apple juice |
| 150 g | honey |
| 400 g | liquid cooking cream |
| 4 | egg yolks |
| 60 g | sugar |
| 100 g | walnut kernels |
Instructions
- Wash the plums, remove the pits and cut them into slices. Bring them to the boil with the apple juice and 25 g of honey and simmer over low heat for about 10 min, until fully softened. Leave to cool. Lightly roast the walnuts in a dry pan, leave to cool and roughly crush them.
- Bring the cream to the boil. Whip the yolks, the remaining honey and the sugar to a cream. Slowly pour in the hot cream while whisking constantly. Set the bowl over a hot water bath and whisk for about 7 min, until the mixture begins to thicken slightly. Remove from the water bath and leave to cool a little, stirring occasionally.
- Add the walnuts and fold with bottom-to-top movements. Freeze the finished mixture in a rectangular container in the freezer for 1 h. Then stir once more, spread the plum compote on top and use a fork to form marble patterns. Return the ice cream to the freezer for at least 6 – 8 h or overnight, so it freezes completely.
- Serve by turning the ice cream out of the mold and cutting it into pieces.