Go Back
Print
Plum Streusel Ice Cream

Plum Streusel Ice Cream

Course Dessert
Cuisine Amercian, German
Keyword fall recipes, Plum Ice Cream, plum recipes, Streusel ice cream
Prep Time 30 minutes
Cook Time 25 minutes
Chill Time: 1 day
Servings 6
Author Lora Wiley-Lennartz

Ingredients

For the ice cream:

  • 1 lb ripe plums
  • 1 cup sugar divided
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground cardamom
  • 2 cups heavy cream
  • 2 cups milk
  • 8 egg yolks

For the streusel:

  • 1/2 cup softened butter
  • 3/4 cup brown sugar
  • 1 cup flour
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon salt

Instructions

Make the Ice Cream Base:

  1. Pit the plums. Cut into pieces and puree in a food processor.
  2. Transfer to a saucepan. Add 1/4 cup of sugar, cinnamon, and cardamom.
  3. Cook until the sugar has dissolved. Set aside.
  4. Beat the remaining 1/2 cup of sugar and the egg yolks until creamy.
  5. Whisk the milk, cream, vanilla, and 1/4 cup of the remaining sugar in a saucepan over medium heat until the sugar has dissolved.
  6. Slowly pour a small amount of the warm mixture into the egg yolk mixture, whisking constantly to temper the eggs.
  7. Combine the egg and creamy mixtures.
  8. Whisk in the cooked plums and the cinnamon.
  9. Reheat, whisking constantly until the mixture thickens. It should coat the back of a wooden spoon.
  10. Pour into a bowl. Cover with plastic cling film, making sure the plastic touches the top of the mixture.
  11. Refrigerate for 4 hours or overnight.

Make the Streusel:

  1. Preheat the oven to 350°F
  2. Line a baking sheet with parchment paper.
  3. Cream the butter and brown sugar for about 3 minutes until light and fluffy.
  4. Stir in the flour, cinnamon, cardamom, and salt.
  5. Mix with your hands to form crumbs.
  6. Spread the crumble on the prepared baking sheet.
  7. Bake for 5 minutes. Let cool.
  8. Break up any large pieces.

Assemble & Finish:

  1. Process according to your ice cream manufacturer's directions.
  2. Fold in the streusel.
  3. If you have a soft serve consistency. The ice cream is ready to eat. However, if you want a firmer, scoopable consistency, transfer to a freezer-safe covered container. Refreeze for 1-2 hours.
  4. Scoop and serve.