Plum Coconut Ice Cream with Cardamom

Ice Cream 1020 Last Update: Feb 17, 2021 Created: Feb 17, 2021 0 0 0
Plum Coconut Ice Cream with Cardamom
  • Serves: 15 People
  • Prepare Time: 6 hours
  • Cooking Time: 15 mins
  • Calories: -
  • Difficulty: Easy
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The combination of plums, coconut cream and cardamom makes this ice cream absolutely bombastic in taste. By the way, plums can be baked rather than fried.

Ingredients

Directions

  1. Remove the seeds from the cardamom pods and crush them in a mortar. Peel the plums and cut the pulp into medium pieces. Melt the butter with 50 g of sugar in a frying pan, add the plums and cardamom, fry over high heat, stirring frequently, for 10 minutes. Cool completely.
  2. Mash the yolks with the remaining sugar in a heatproof bowl until they are white. Heat half of the coconut cream to a boil, pour in a thin stream into the yolk mass, stirring all the time.
  3. Place the bowl in a water bath in a large saucepan, half full of mildly boiling water. Cook, stirring all the time with a spatula, until the mixture thickens, 10 minutes.
  4. Remove the bowl from the bath, pour in the remaining coconut cream, cool. Mix the resulting mass with plums, refrigerate for 2 hours.
  5. Transfer the mixture to an ice cream machine and freeze as directed. If you don't have a typewriter, place in a container with a lid and place in the freezer. Every 15 min. remove and mix thoroughly. Freeze 4-6 hours.

Plum Coconut Ice Cream with Cardamom



  • Serves: 15 People
  • Prepare Time: 6 hours
  • Cooking Time: 15 mins
  • Calories: -
  • Difficulty: Easy

The combination of plums, coconut cream and cardamom makes this ice cream absolutely bombastic in taste. By the way, plums can be baked rather than fried.

Ingredients

Directions

  1. Remove the seeds from the cardamom pods and crush them in a mortar. Peel the plums and cut the pulp into medium pieces. Melt the butter with 50 g of sugar in a frying pan, add the plums and cardamom, fry over high heat, stirring frequently, for 10 minutes. Cool completely.
  2. Mash the yolks with the remaining sugar in a heatproof bowl until they are white. Heat half of the coconut cream to a boil, pour in a thin stream into the yolk mass, stirring all the time.
  3. Place the bowl in a water bath in a large saucepan, half full of mildly boiling water. Cook, stirring all the time with a spatula, until the mixture thickens, 10 minutes.
  4. Remove the bowl from the bath, pour in the remaining coconut cream, cool. Mix the resulting mass with plums, refrigerate for 2 hours.
  5. Transfer the mixture to an ice cream machine and freeze as directed. If you don't have a typewriter, place in a container with a lid and place in the freezer. Every 15 min. remove and mix thoroughly. Freeze 4-6 hours.

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