📝 About This Recipe
Inspired by the zero-waste philosophy of New Nordic cuisine, this ice cream captures the elusive, ephemeral flavor hidden within the plum stone. The kernels, once extracted and toasted, impart a hauntingly complex profile of bitter almond, marzipan, and cherry wood. This is a sophisticated, minimalist dessert that celebrates the 'soul' of the fruit, balanced by the floral depth of raw forest honey.
🥗 Ingredients
The Plum Kernel Infusion
- 50 pieces Dried Plum Stones (cleaned and dried thoroughly)
- 500 ml Whole Milk (high-quality organic)
- 300 ml Heavy Cream (35-40% fat content)
The Custard Base
- 6 large Egg Yolks (pasture-raised, at room temperature)
- 100 g Granulated Sugar
- 40 g Raw Forest Honey (wildflower or pine honey works best)
- 1/2 teaspoon Sea Salt (fine grain)
For Serving
- 2 tablespoons Plum Skin Oil (optional, for garnish)
- 1 teaspoon Freeze-dried Plum Powder (for a tart contrast)
- 6 leaves Fresh Shiso or Lemon Verbena (for a herbal aromatic finish)
👨🍳 Instructions
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1
Place the plum stones in a clean tea towel and use a hammer or a heavy skillet to carefully crack them open. Extract the small, almond-like kernels from the center and discard the woody shells.
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2
Preheat your oven to 160°C (320°F). Spread the plum kernels on a baking sheet and toast for 8-10 minutes until they are fragrant and lightly golden. This step is crucial for developing the marzipan aroma.
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3
In a medium saucepan, combine the milk and heavy cream. Add the toasted kernels and bring the mixture to a gentle simmer over medium heat.
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4
Once simmering, remove from heat, cover with a tight-fitting lid, and allow the kernels to steep for at least 30 minutes. The liquid should take on a distinct almond scent.
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5
In a separate bowl, whisk the egg yolks, sugar, honey, and sea salt together until the mixture becomes pale and slightly thickened.
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6
Strain the warm milk/cream mixture through a fine-mesh sieve to remove the kernels, pressing down on them to extract all the flavor. Return the liquid to the saucepan.
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7
Temper the eggs by slowly whisking one ladle of the warm cream into the egg mixture. Gradually add the remaining cream while whisking constantly to ensure the eggs don't scramble.
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8
Return the entire mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon or silicone spatula. Cook until the custard reaches 82°C (180°F) or is thick enough to coat the back of the spoon.
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9
Immediately strain the custard through a fine chinois into a clean bowl set over an ice bath to stop the cooking process.
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10
Once cooled to room temperature, cover the surface directly with plastic wrap to prevent a skin from forming. Refrigerate for at least 6 hours, preferably overnight, to 'age' the base for better texture.
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11
Churn the chilled custard in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency.
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12
Transfer the ice cream to a chilled container and freeze for another 4 hours to firm up before serving.
💡 Chef's Tips
Ensure the plum stones are completely dry before cracking to prevent the kernels from being soggy. Do not over-toast the kernels; they contain cyanide precursors (amygdalin) which are neutralized by heat, but excessive burning will make the ice cream bitter. For the smoothest texture, use a high-quality ice cream maker that incorporates minimal air (overrun). If the honey is too crystallized, warm it slightly before adding to the egg yolks to ensure an even emulsion. Always chill your storage container in the freezer before transferring the churned ice cream to prevent immediate melting.
🍽️ Serving Suggestions
Serve a single quenelle in a chilled stone bowl to emphasize the Nordic aesthetic. Pair with a glass of chilled Swedish Mead or a late-harvest Riesling. Drizzle with a few drops of bright green herb oil (like dill or chive) for a savory, avant-garde twist. Serve alongside a warm, fermented plum compote to provide a temperature and acidity contrast. Garnish with a thin shard of toasted sourdough tuile for added crunch.