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Roasted Plum Swirl Ice Cream

March 21, 2023 by Salma 2 Comments

Roasted Plum Swirl Ice Cream | The Polka Dotter

This ice cream was created as a celebration of autumn. Vividly coloured with rich, swirled shades of plum, and spicy cinnamon and cardamom notes to match, this ice cream captures the essence of autumn in a simple single scoop.

The deep crimson hue and intense plum flavour is imparted by Queen Garnet plums, a local Australian favourite, but if you can’t source these, substitute with an alternative variety of deeply flavoured and coloured plum. And if you aren’t a cardamom enthusiast like myself, or don’t care much for cinnamon or cloves either for that matter, feel free to omit the spices and double the vanilla for a more delicately flavoured frozen delight.

Roasted Plum Swirl Ice Cream | The Polka Dotter
Roasted Plum Swirl Ice Cream | The Polka Dotter
Roasted Plum Swirl Ice Cream | The Polka Dotter
Roasted Plum Swirl Ice Cream | The Polka Dotter
Roasted Plum Swirl Ice Cream | The Polka Dotter
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Roasted Plum Swirl Ice Cream

Roasted Plum Swirl Ice Cream | The Polka Dotter
Print Recipe

★★★★★

5 from 1 reviews

Vividly coloured with rich, swirled plum, and spicy cardamom notes to match, this ice cream captures the essence of autumn in a single scoop.

  • Author: Salma

Ingredients

Scale

Roasted Plum Swirl Ice Cream

  • 375g (3-5) Queen Garnet plums
  • 2 tbsp local honey
  • 350ml whole milk
  • ½ tsp vanilla paste
  • 1 tbsp cornflour
  • 1 tsp ground cardamom
  • ½ tsp ground cinnamon
  • ¼ tsp ground cloves
  • 1/4 tsp fine sea salt
  • 4 large egg yolks, at room temperature
  • 180g caster sugar, sifted
  • 250ml thick cream (35% fat)

Instructions

Roasted Plum Swirl Ice Cream

  1. Pre-freeze ice cream machine canister as needed in accordance with manufacturer’s instructions.
  2. Wash and slice plums, discarding seeds. Toss with honey and a pinch of fine sea salt and roast in a wide-based dish in oven at 180°C (160°C fan-forced) for 20-25 minutes or until plums are soft, turning and stirring once or twice during the roasting time to ensure even cooking. Allow to cool then process into a puree, pressing the puree through a sieve for a smoother consistency, yielding approximately 250ml of roasted plum puree.
  3. Heat milk and vanilla in a medium saucepan until hot and steamy, then remove from heat and allow to cool slightly while preparing other ingredients.
  4. Mix cornflour, ground spices and salt in a small bowl with 1 tablespoon of water to make a smooth paste, then gently whisk into warm milk.
  5. Whisk egg yolks and sugar together in a large bowl until thick and slightly pale.
  6. Slowly pour or ladle warm milk over egg mixture while whisking continuously to avoid eggs scrambling. Return mixture to saucepan and continue to cook over low-medium heat while whisking until the mixture is thick like custard and coats the back of a spoon.
  7. Pour custard into a large bowl & whisk in cream. Whisk in 150ml of roasted plum puree until smooth, reserving the rest for swirling through the ice cream after it is churned.
  8. Refrigerate to chill for 4-6 hours, then churn mixture in ice cream machine according to manufacturer’s instructions.
  9. Enjoy your fresh ice cream immediately with a dollop of plum puree, or transfer to an ice cream container to freeze.
  10. If freezing, layer ice cream with spoonfuls of remaining roasted plum puree, lightly swirling at each layer, and tap container on the bench to ensure no air bubbles remain during the process. Allow to freeze for 12-24 hours. Serve alone or with slices of fresh plum if desired.

Enjoy!

Notes

Makes 900-1000ml ice cream and serves 6-8 people

 

Did you make this recipe?

Tag @thepolkadotter on Instagram and hashtag it #polkadotbakes

Roasted Plum Swirl Ice Cream | The Polka Dotter

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Filed Under: Ice Cream & Frozen Desserts Tagged With: Cardamom, Cinnamon, Plum, Spice

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Reader Interactions

Comments

  1. Lorraine Baldock

    March 30, 2023 at 4:50 pm

    Such a delicious ice cream, I reduced the amount of cloves by half as I tend to find the taste overpowering. Next time I will increase the amount of cinnamon as it’s one of my favourite spices and also increase the plum purée as it’s delicious!
    Will definitely be making it again as I’d like to try it with the garnet plums

    ★★★★★

    Reply
    • Salma

      April 4, 2023 at 9:34 am

      Hi Lorraine,

      Thanks for making this ice cream recipe and for baking from my website regularly! I’m so glad you enjoyed the flavour and delighted to hear you adjusted the spices to better suit your palette. So much of the joy of creating our own food lies in adapting it just right for our own personal tastes, so I’m glad you used your intuition. And that certainly helps give other home bakers and ice cream makers using this recipe the confidence and knowledge to adapt it themselves!

      The Queen Garnet plums are just stunning with their colour, but I’m glad you sourced another flavourful variety, and it definitely gives you an excuse to make it again next season!

      Thanks so much again and kindest regards,
      Salma

      Reply

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Salma Sabdia | Food Photography

Hi, I’m Salma, and I love creating beautiful images and sweet treats. If you’re looking for a little baking inspiration, you’ve come to the right place.

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Go placidly amidst the noise and haste, and rememb Go placidly amidst the noise and haste, and remember what peace there may be in silence.
~ Max Ehrmann

Love this quiet scene at Pappa Sven. It was actually a test shot of the lighting, my first shot of the day. The lovely Libby had handed me a bud vase filled with a casual spray of flowers picked from one of Pappa Sven’s flower pots, and I had set out a few unfrosted coconut cupcakes on a her lovely cake stand, getting them ready to glam up with roasted strawberry icing.

I never usually care too much for my test shots, they are what they are, and I often prefer my last shots of a session, when the cakes are cut, the crumbs are scattered and the drizzles have dripped in their imperfectly perfect ways. And I’ve had a sneaky chance to indulge in whatever dessert I have prepared, all in the name of good photography and recipe testing.

But it’s true what they say, there’s a first time for everything, and this photo may actually be my favourite of the whole shoot, a genuine moment of calm in such a cosy space.

And if I had it my way - I’d share the full un-cropped version with you, that included the beautiful detail of the brick wall across the top of the window, but as Instagram would have it, we are obliged to a 4:5 ratio, so alas today this crop will suffice. 

Also I am absolutely elated and humbled that the tickets to this event are selling so quickly. Thank you to those of you who have already purchased a ticket, it truly means a lot to have you share this event with us 💕

And if you missed the event details - head to my last post or click the link in my profile 😊

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Event Announcement! 💕 Join us for an intimate Event Announcement! 💕

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Event details:
Saturday 14th October at 2pm
Pappa Sven Apartment in Cooks Hill, NSW, Australia

Click the link in profile for more details and to book your ticket through the @pappasvens website.

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Good spring morning 💕 aren’t these blooms abs Good spring morning 💕 aren’t these blooms absolutely stunning? 

Instagram usually has a strong dislike for my floral photography. I suspect they are too much of a departure from cakes and cookies, and it’s considered they may offend my dessert-loving audience 😂

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We have a VERY special event coming soon to one of Newcastle’s favourite spaces.

If a little sweet indulgence in a stylish Nordic setting is your idea of a good time, mark the afternoon of Saturday October 14th in your calendars, because you’ll be sharing it with us 😊 and best of all, you’ll be supporting a very worthy cause 💕

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If you’re looking for the perfect dessert to get If you’re looking for the perfect dessert to get you through this summer weekend weather (at the start of spring!) this divine layered ice cream of strawberry, macadamias and mango will do just the trick 💕

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Hey Newcastle! We have been planning a VERY special event for you 💕

If a little sweet indulgence in a stylish Nordic setting is your idea of a good time, mark the afternoon of Saturday October 14th in your calendars, because you’ll be sharing it with us 😊 and best of all, you’ll be supporting a very worthy cause 💕

Stay tuned and keep an eye out on our socials, where we’ll be sharing all the details early next week!

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Blood orange season has arrived, gently floating i Blood orange season has arrived, gently floating in with the soft spring breezes. It’s always one of my favourite times of the year.

Last year’s signature blood orange cake was this delicately striped Blood Orange + Earl Grey Bundt Cake, a crowd favourite that you can find on the blog.

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The days are saying Spring has arrived. The sunshi The days are saying Spring has arrived. The sunshine is glorious and warms you all the way to the tips of your toes and deep inside your heart and mind.
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