This is an ice cream with very unusual but fantastic flavors and deep inside I feel a nice fuzzy feeling of happiness for creating this delicious frozen treat.
You must be wondering what the heck does this taste like? It is luscious I say, with a distinct zing of ginger, abundance of fruity bites and a subtle hint of rosemary….
The over excitement of seeing fresh fruits had made me buy more than I could handle and every time I opened the refrigerator the peaches and the plums revolted with their slowly aging skin. For the past few weeks I was also contemplating making an ice cream which I have not done in a long time. Only I wanted something different. I have spoken about the abundance of rosemary I have access to in a friend’s yard. Somehow everything came together – poaching the fruits with lots of rosemary and then using the ginger for that extra zest.
Yes this is another “end of the summer recipe”. Not the ice cream, for we have our ice creams through the year; but the summer fruits are going to disappear before I blink.
I will miss the sweet fragrant peaches. They are so good poached or grilled. The plums might hang around for a little bit longer but the season fleets by before it appears. Enjoy a few more weeks of warmth and sunshine before the halloween fervor starts at home – is my motto right now.
We have been taking frequent trips to make the best of it. Last week we were in Oklahoma for a couple of days frolicking in the waterfalls and the cool running streams in the parks there. We also visited the Chickasaw Cultural Center – a museum of the Chickasaw Indians. Hay rides and carving a pumpkin has its own pleasure, but I do not want to be reminded of them right now. Well, I think I have self inflicted the misery of the passing summer…since when did I start getting so passionate about summer? Now before you leave, here is the recipe.
I need to mention here that I still have not overcome the egg phobia in the ice cream; the ice creams I make are all without eggs and has a creamy but lighter gelato like texture. I do not use heavy/double cream or condensed milk. If you want an ice cream with thicker and heavier texture, go ahead and substitute the half and half with heavy/double cream.
Rosemary Poached Stone Fruit and Ginger Ice Cream
- 4 cups chopped peaches and plums (or any combination of fruits you wish to use – use more plum for a richer color)
- 1.5 cups sugar
- 1/2 cup water
- 3-4 long springs of fresh rosemary
- 3 inch fresh ginger, peeled
- a pinch of salt
- 600 ml half and half or heavy/double cream (I have used half and half as we like our ice cream light in texture)
- Optional: 1 teaspoon vodka (to prevent crystals in the ice cream)
- Optional: nuts and fresh fruits for garnish
Note: I have not peeled any of the fruits. If your want to remove the skin of the fruits, make a cross at the base of each fruit and blanch them for a couple of minutes. Once you remove them from the ice water, the skin will peel off easily.
Rub the leaves of rosemary firmly but gently between your fingers; injure the leaves but take care to see that they do not come off the stem – if they do, you will have unfriendly stiff leaves in your ice cream. To prevent the leaves from breaking off the stem, tie a bouquet and make a small pouch with a thin cloth with the rosemary inside; drop this in the pan when you are poaching your fruits. If you are doing this, consider removing it before the mixture gets too thick and syrupy.
Combine the sugar,water, fruits and the rosemary sprigs in a bowl and simmer at low heat for about 18-20 minutes. The fruits will be soft and pulpy in a thick sugary syrup. Try to boil down as much water as possible.
Remove the rosemary sprigs from the mix.
Divide the fruits into to two part. Blend one part into a puree. Mash the other half , but not in a pulp. These should be some small bite size fruits left. Chill the fruits.
Grate the ginger root and squeeze out as just juice as possible from the grated root. Set aside.
Combine the half and half, fruits (both the pureed and the roughly mashed), salt and the ginger juice in the ice cream maker and follow the instructions of the machine. During the last 5 minutes add the vodka. After the ice cream is done, freeze it.
(If you do not have an ice cream maker, blend the half and half, salt, fruit puree and the ginger juice in a blender or with a hand blender till well combined. Stir in the mashed fruits and the vodka and freeze. Approx. every one to tow hours take the ice cream out from the freezer and blend it with the hand blender or whip it with a spoon till your arms are sore – this is to break up the ice crystals. You might have to repeat this process about 3 – 4 times.)
Serve with more fruits and nuts.
We are still having our fill, esp. A. He was apprehensive at first but loves it now and is having more than he really should. The flavors seemed to have gotten better as it sat for a few days in the freezer. A delightful treat which does not last too long… just like the season.