Week #26! This is the halfway mark in my year of ice cream making! I’m pleased to report that I’ve only gained 3 lbs so far. Bring on another 26 weeks. I’m ready.
This week’s recipe is inspired by a dish originating from Hungary: szilvás gombóc, plum dumplings rolled in buttery cinnamon sugar bread crumbs. I first learned of this dish from my co-worker Lisa, who travelled to Hungary some years ago, where she had authentic szilvás gombóc and — even better — szilvás gombóc flavoured ice cream. After hearing about this, I endeavoured to try making both.
I came across Dog Hill Kitchen’s recipe for szilvás gombóc and thought I’d give it a try — after all, the recipe originates from someone’s Hungarian great-grandmother, so surely it must be authentic!
Now, how to capture the taste of plum dumplings in ice cream? I decided the best method was to cook Italian prune plums with some cinnamon and sugar until they were thick and saucy and then swirl the compote, along with some buttery cinnamon sugar breadcrumbs, into a delicate vanilla ice cream. The results? AMAZING. This recipe is currently ranked among my Top 3 ice cream recipes (Mango Ice Cream with Chili Sea Salt and Black Forest Ice Cream being my two other current favourites). The prune plums cook down to a gorgeous fuchsia colour and the breadcrumbs add a delightful sweet crunch to the ice cream. Élvez! Enjoy!
3/4 cups white sugar
3 cups half-and-half cream
1/2 teaspoon vanilla
2 1/2 cups diced Italian prune plums
1/3 c white sugar
1 teaspoon cinnamon
Cinnamon Sugar Breadcrumbs
2 tablespoons butter
1 cup coarse bread crumbs
1/4 teaspoon cinnamon
2 tablespoons white sugar
For the Ice Cream:
- In a heavy saucepan, lightly whisk together the eggs and sugar.
- Add 2 cups of the half-and-half cream.
- Cook the mixture over medium-low heat stirring constantly, until the mixture is thick enough to coat the back of a wooden spoon (170 degrees F / 77 degrees C).
- Remove from heat immediately and add the remaining half-and-half to stop the cooking. Place the saucepan into an ice bath to cool the custard rapidly.
- Stir in the vanilla.
- Chill overnight in the fridge.
For the Plum Compote:
- While the ice cream is chilling, prepare the plum compote. Combine the plums, sugar, and cinnamon in a saucepan.
- Cook over medium heat, stirring occasionally, until the plums break down, and the mixture is thick and saucy. This should take about 10 to 12 minutes.
- Cool and chill overnight in the fridge.
For the Buttery Cinnamon Sugar Breadcrumbs:
- Melt the butter in a skillet over medium heat. Add the breadcrumbs and stir until the crumbs are all coated. Cook until the crumbs are golden brown and fragrant.
- Add the cinnamon and sugar and mix thoroughly. Let cool and store in the freezer.
- Pour the custard into an ice cream maker and prepare according to the manufacturer’s instructions.
- In the final stages of churning, add the plum compote and half of the buttery cinnamon sugar breadcrumbs and churn to swirl throughout the ice cream.
- Chill thoroughly in the freezer until firm.
- Serve the ice cream in pre-chilled dishes and garnish with the remaining breadcrumbs.