Dessert
1 quart
25 minutes
15-20 minutes
Chef Tom Fraker
2 cups whole milk
1 cup heavy cream
3/4 cup granulated sugar - divided use
2 Melissa's Vanilla Beans - split lengthwise
1 pound Melissa's Plum Bites - diced, divided use
1 teaspoon Melissa's Fresh Ginger - minced
4 egg yolks
1/2 teaspoon pure vanilla extract
In a saucepan, scald the milk, cream, 1/2 cup of sugar, vanilla bean (pod and seeds), half the plum bites and the ginger, stirring constantly. In a small bowl, whip the egg yolks with the remaining sugar until smooth like a ribbon.
Pour some of the scalded liquid into the egg and mix well. Add that back to the scalded liquid in the saucepan and cook over low heat until it is thick enough to coat the back of a spoon.
Strain mixture into a bowl and add the vanilla extract. Place the mixture in the refrigerator and chill completely. Stir in the rest of the plum bites, place in an ice cream maker and freeze according to the manufactures directions.
Adding the other half of the plum bites before freezing gives the ice cream texture and added flavor.
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