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| Pluot Ice Cream for a Summer Chillin' #SundaySupper |
Last Sunday while you were probably reading my London Broil dish, I was at the Irvington Farmer's Market in Fremont, California. I was there for an upcoming project but I couldn't help but notice some other items while I was there. It was a rare instance of allowing myself to be susceptible to impulse purchases. It was interesting because I had browsed the market a couple of weeks prior to my most recent visit and noticed a few ingredients that were there this time around that weren't there in the past. It's a great measure of what produce is in season and at its peak. One fruit on sale that day by many of the farmers present that had piqued my interest was the pluot. I inquired with one of the vendors selling them and she noted it's sweet flavor so, with this week's #SundaySupper theme in mind, Summer Chillin', (hosted by Alaiyo of Pescetarian Journal) I thought it might make a great ice cream.
The Challenge
Prepare a dish using an ingredient bought spontaneously
The Source
I adapted the pluot pureé from Earthbound Farm's website to the ice cream base from Fine Cooking magazine's website.
Ingredients
1 pound firm pluots (approximately 5), peeled, quartered and pitted
2/3 cup plus 1/2 cup sugar, divided
Juice from 1 lemon
5 egg yolks
1 3/4 cup heavy cream
3/4 cup 1% or 2% low-fat milk
1/4 teaspoon kosher salt
Method
1. Prepare the pureé. Combine 2/3 cup sugar, pluot quarters, and lemon juice in a small skillet over low heat. Stir until the sugar melts and the pluots soften, approximately 5 to 8 minutes. Remove from heat to allow the mixture to cool. Transfer the contents of the skillet to a blender or food processor and pureé until smooth. Transfer the pureé to a small bowl, cover with plastic wrap and refrigerate overnight.
2. Prepare the ice cream base: In a medium bowl, whisk together 1/4 cup sugar and the egg yolks until just broken up. Set aside. In a medium saucepan, combine the cream, sugar, milk and salt over medium-high heat until the mixture reaches a slight simmer, then reduce the heat. Whisk 1 cup of the cream mixture into the egg yolks slowly so the eggs don't scramble. Pour the egg-cream mixture back into the saucepan and place over medium heat, stirring continually until the custard is thick enough to coat the back of a spoon and can hold it's shape when you draw a line on the back with your finger. Strain the mixture into a clean bowl and set aside to cool to room temperature, cover with plastic wrap and refrigerate overnight along with the pureé.
3. Once cool, whisk the pureé into the base and churn according to your ice cream machine manufacturer's instructions. Once finished serve in chilled bowls.
Successful?
This dish will be the first of several dishes I will publish over the course of the next few weeks using the produce I brought home that day from the farmer's market. I was a little concerned that it might be too sweet due to the amount of sugar added to both the pureé and the base but thankfully, that was not the case. There was also another minor challenge of successfully taking photographs of the dessert before it melted. It definitely was one of my faster photo shoots, however what helped was the glass bowl I used which I put in the freezer the night before.
Before you go, check out the other chilled dishes that are offered for this week's #SundaySupper:
Brisk Beverages
- Blackberry and Peach Sparkling {Camping} Sangria from Simply Healthy Family
- Mocha Madness Milkshake from Desserts Required
- Savory Salted Cumin Mint Lassi With Greek Yogurt from Sue's Nutrition Buzz
- Skinny Watermelon Mojito from Peanut Butter & Peppers
- Southern Sweet Tea from Gluten Free Crumbley
- Strawberry Mango White Sangria from The Texan New Yorker
- The Polar Cap Drink from Seduction in the Kitchen
- Vanilla Root Beer Cream Soda from Feed Me, Seymour
- Avocado Hummus Dip from Shockingly Delicious
- Bak Kwa (Grilled Chili Pork Jerky) from Food Lust People Love
- Cucumber-Watercress Soup - Gazpacho Style from The Wimpy Vegetarian
- Gazpacho from Jelly Toast
- Green Gazpacho from The Not So Cheesy Kitchen
- Rabarbersuppe Med Vin (Danish Rhubarb Wine Soup from Culinary Adventures with Camilla
- Mexican Flag Guacamole from What Smells So Good?
- Polish Chilled Beet Soup (Chlodnik) from Curious Cuisiniere
- Tuna Tartare from Kimchi Mom
- White Gazpacho from The Little Ferraro Kitchen
- Antipasto Tortellini Pasta Salad from Neighborfood
- Broccoli Salad from Flavor Mosaic
- Cantaloupe Risotto from Confessions of A Culinary Diva
- Cold Peanut Noodles from girlichef
- Korean Salad from Noshing With The Nolands
- Layered Salad with Green Goddess Dressing from Delaware Girl Eats
- Pesto Pasta Salad from Supper for a Steal
- Picnic Orzo Salad from A Mama, Baby & Shar-pei in the Kitchen
- Spinach Salad with Curried Apple and Cashew Dressing from Peaceful Cooking
- Tortellini Pesto Pasta Salad from Serena Bakes Simply from Scratch
- Tuna and Potato Salad from Cindy's Recipes and Writings
- Quinoa Fruit Salad with a Creamy Yogurt Dressing from Simply Gourmet
- Watermelon, Mango and Arugula Salad from Take a Bite Out of Boca
- Buffalo and Blue Cheese Chicken Salad from Cupcakes & Kale Chips
- Chicken Bacon Ranch Pasta Salad from Cookin' Mimi
- Jalapeno Ham Salad from Bobbi's Kozy Kitchen
- Shrimp Ceviche from Kudos Kitchen by Renee
- Surimi Salad from Pescetarian Journal
- Zucchini Lasagna from Nosh My Way
- Berry Ice Cream Bomb from Jane's Adventures in Dinner
- Cherry Cream Cheese Ice Cream from Magnolia Days
- Lemon Curd Parfait from Life Tastes Good
- Lemon Thyme Ice Pops from Country Girl in the Village
- Mocha Latte Ice Cream from The Foodie Army Wife
- No Maker Required Berry Ice Cream from Hot Momma's Kitchen Chaos
- No-Bake Penuche Drop Cookies from Killer Bunnies, Inc.
- No-Bake Raspberry and Japanese Yuzu Citrus Bars from NinjaBaking.com
- No Churn Lemon Ice Cream {Dairy Free} from Healthy. Delicious.
- Nutella and Pistachio Gelato from La Bella Vita Cucina
- Olive Oil Gelato from The Girl in the Little Red Kitchen
- Pluot Ice Cream from Crazy Foodie Stunts
- Raspberries and Cream Panna Cotta from A Kitchen Hoor's Adventures
- Salted Caramel Gelato from Manu's Menu
- Strawberry Cheesecake Ice Cream Pie from That Skinny Chick Can Bake
- Strawberry Cheesecake Ice Cream Sandwiches from The Redhead Baker
- Trio of Fruity Ice Cream Toppings from Foxes Love Lemons
- Vanilla Bean Chia Seed Pudding from Pies and Plots
- White Chocolate Fruit Dip from Hezzi D's Book and Cooks
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
