Ingredients:
| 350 ml | Milk, 3.5% fat |
| 1 | vanilla bean(s), scraped out of the pulp |
| 2 tbsp | Starch |
| 60 g | Cream cheese, room temperature |
| 0.12 tsp | Sea salt |
| 300 g | Cream |
| 150 g | Sugar |
| 2 tbsp | Maple syrup |
| 60 ml | Buttermilk |
| 300 g | Plum(s) |
| 2 tsp | Sugar |
| 1 tsp | Cinnamon powder |
Preparation
Working time: approx. 50 minutesResting time approx. 5 hoursCooking/baking time approx. 15 minutesTotal time approx. 6 hours 5 minutes
Preheat the oven to 200°C.
Spread plums in a large glass or ceramic baking dish and sprinkle with sugar and cinnamon. Roast in the oven for 20-30 minutes until just tender. Allow to cool slightly. Puree the plums in a food processor.
For the ice cream base, mix the cream cheese with salt in a medium bowl. Bring the milk to the boil except for 2 tablespoons with cream, sugar, vanilla pulp and maple syrup in a 4-litre saucepan over medium heat and cook for 4 minutes until bubbly. Remove from heat. In a small bowl, mix 2 tablespoons of the milk with the cornstarch until smooth and slowly stir into the milk-cream mixture. Bring to the boil again and stir for about 2-3 minutes until the mixture thickens.
Remove from heat. Slowly stir the hot mixture with the cream cheese until smooth. Stir in the roasted plums and buttermilk.
Pour the mixture into a storage box, press a piece of parchment paper onto the surface and seal with an airtight lid. Place in the freezer and freeze for about 5 hours. Stir every 30 minutes at first, then once every hour to keep the ice creamy.
Tip:
Put the ice cream in the fridge for about 20 minutes before serving, so you can portion it better.