French Custard Ice Cream:
For ice cream, heat 2 cups cream and milk with the scraped seeds of vanilla beans (let pods steep in cream for extra flavour). Keep just below a simmer.
In a bowl over a pot of gently simmering water, whisk vigorously egg yolks, sugar, salt and cinnamon until thick and a pale buttery colour, about 3 minutes. Remove from heat. Slowly ladle heated cream mixture into eggs, whisk constantly until all cream has been added (discard vanilla beans). Return mixture to medium heat and stir with a wooden spoon until it coats the spoon, about 3 minutes. Strain and chill mixture completely.
Whip remaining 1 cup cream to soft peaks and fold into chilled custard. Freeze in an ice cream maker following manufacturer’s instructions, then scrape into a container and freeze until firm, about 2 hours.
Wine Steeped Plumbs :
Bring sugar and wine up to a simmer with cinnamon sticks and cloves, cooking until sugar has dissolved. Pit plums and cut into quarters. Add plums to wine mixture and bring to a simmer. As soon as a simmer is reached, remove from heat and strain liquid into a small pot. Reduce liquid by half and add back to plums. Chill until ready to serve.
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