Happy New Sweet Year!
January is going to be sweet, indeed. I'm taking the baton from Bron to host Sweet New Zealand, originally created by our very own author and creative blogger, Alessandra Zecchini. Have a look at December's sweet round-up Bron had collected last year.
- This event is open to all Kiwi food bloggers living in New Zealand or overseas. It is also open for expats living in New Zealand.
- Send me anything sweet, as many submissions as you like.
- Your entry must mention "Sweet New Zealand" and linked to the original page Alessandra Zecchini had initiated. You may attach the badge with the size to your liking on your post.
- Submit your entry/ies to arfi.binsted@gmailDOTcom, with your Name, Blog Name and Link, your Post Link, and a 500pxls resized photo, please. I will still receive the latest submission until on the 30th January 2012, then I'll publish the round-up hopefully on the 1st of February 2012.
- Hoping to see many great Summery entries!!
Although our weather hasn't given much an improvement for summertime, we can't wait to scream for ice cream. Since plums are abundant in our orchard, wasted by birds and rain, we picked them the other day just enough to make ice cream and sorbet. At least, some are not going to be wasted.
Before Christmas time, my beloved bought me an ice cream maker. A small one. I haven't used any ice cream maker before, so this is my first try out.
It went okay, though some features mentioned on the manufacturers manual instructions don't actually work. The ice cream did not freeze in 20 minutes, for instance, but it has to be frozen overnight after being churned.
Here is my entry for Sweet New Zealand.
Plum Ice Cream
500g blood plums
1/4 cup caster sugar
1 tsp vanilla extract
a little water
Cook plums with sugar and a little water until blistered and tender. Remove from the heat. Add in vanilla extract. Strained through sieve and discard the stones. Set aside.
4 egg yolks
1/2 cup vanilla caster sugar (I always have it handy, homemade and store in a separate jar)
Whisk the egg yolks and sugar. Put on top of a saucepan of simmering water. Keep whisking until double in volume and thicker, and the egg mixture is warmed through. Remove from the heat. Set aside to cool and then keep in the fridge.
300ml fresh cream
Whisk until fluffy and smooth. Whisk in the cooled egg mixture, and then plum, mix until well-combined. Pour into the ice cream bowl and churn.
You need to consult your ice cream maker manual on how long you should churn. I still have to put mine in the freezer overnight after being churned.
Have a blast January!