Author Notes: Sometimes idea's come from the need to use ingredients so they don't spoil, hence this recipe. I had some delicious full fat buttermilk that I needed to use along with some heavy cream, ice cream was my first thought. I also had made a syrup for drinks using gorgeous Methley plums, they are one of my favorites, dark almost black skin and crimson flesh, so sweet and delicious, playing around with flavors I added some juniper berries and the flavor combination is wonderful, it would make fantastic jam also. The resulting recipe is really nice, creamy, a little tangy actually it almost tastes like cheesecake ice cream. The plum juniper swirl goes perfectly with the buttermilk ice cream. I used my basic recipe for the custard and tweaked to incorporate the buttermilk. - sdebrango
Makes a quart of ice cream
Plum Juniper Berry Syrup
- 2 1/2 cups plums, cleaned, pitted and quarted with skins left on, I used 5 Methley plums
- 1/2 cup sugar
- 4 whole juniper berries
- 1/2 cup water
- Place everything in saucepan, bring to a boil then reduce heat to med and let cook until thick and plums are broken down and it's reduced by approximately 1/4 it takes about 15-20 minutes. Strain into a jar with a lid, pressing the plums leaving only the pulp and skin, let come to room temperature then refrigerate until ready to use. It's pretty thick and when it's cooled its like the consistency of loose jam.
- Before you pour custard into the ice cream maker add the tbs of corn syrup to the custard, pour into ice cream maker following manufacturers instruction. When it's ready it will be the consistency of soft serve ice cream. Put half of the custard into a freezer container, drizzle some of the syrup over the ice cream (I used 1/4 cup) and using a bamboo skewer or butter knife, swirl into the ice cream. Put the other half of the ice cream on top of it and swirl more syrup. Freeze until it is a scoopable consistency.
- 1/1/2 cup heavy cream
- 1/2 cup whole milk
- 1 cup full fat buttermilk
- 1/2 cup sugar
- 5 egg yolks
- 1 tablespoon clear corn syrup
- In heavy non reactive saucepan heat cream, milk and buttermilk to scalding. Beat egg yolks and sugar with a whisk or electric mixer until light in color and thick. Slowly add some of the hot milk to the egg yolk mixture whisking constantly. Whisk to combine and add to the pan with the hot milk whisking constantly. Heat over med/hi heat until it becomes thick (165-170 degrees) and coats the back of the spoon, to test it swipe finger making a line, if it's done the line will remain intact.NOTE: if you don't have or cannot find full fat buttermilk use the low fat, omit the whole milk and increase heavy cream to 2 cups.
- Pour into heat proof container, cover with plastic directly onto the custard. Let cool at room temperature then refrigerate overnight or until it reaches 40 degrees. You can also prepare a ice bath, pour the custard into a zip lock bag, seal it well and immerse in the ice cold bath until it's cooled. Then refrigerate or use right away
- This recipe was entered in the contest for Your Best Ice Cream