"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Roasted Plum Cardamom Ice Cream Recipe

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This recipe for Roasted Plum Cardamom Ice Cream, by , is from Good Eats, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Victoria Lucas

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 cups heavy cream
10 green cardamom pods, lightly crushed
1 1/2 pounds (about 6-7) ripe plums
2 tablespoons brown sugar
1/4 teaspoon ground cardamom
3/4 cup sugar
1 teaspoon vanilla

Directions:
Directions:
In a medium saucepan, combine heavy cream and crushed cardamom pods and bring to a simmer over medium heat. Remove from heat, cover, and let steep for 1 hour.
Meanwhile, preheat oven to 425 degrees. Halve and pit plums. Place cut side up on a baking sheet lined with parchment paper. Roast for about 20 minutes, until plums are tender and can be easily pierced with a fork.
Transfer hot plums to a blender or food processor. Add brown sugar and ground cardamom, and blend/process until smooth. Strain through a fine mesh sieve into a large bowl, pushing liquid through with a rubber spatula.
When the cream is finished steeping, strain out the cardamom pods and add the cream to the plum purée. Stir until uniform in color, cover the bowl, and transfer to the fridge to chill for at least 2 hours or overnight.
Remove bowl from the refrigerator and add sugar and vanilla. Stir thoroughly.
Pour mixture into the bowl of an ice cream maker and freeze. Transfer to lidded containers and freeze until firm.

 

 

 

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