Foods

Stone Fruit Jam and Pecan Crumble Ice Cream

July means ice cream season is HERE! Actually every season is ice cream season for me! If given a choice between any of the sweets/desserts, laid in front of me, I will always pick a delicious, lip-smacking ice cream! I love ice creams especially in the winter! Something about eating cold in the cold is very enticing! I love making ice cream all year round and love coming up with different flavors. I have a lot of ice cream recipes on my blog if you search for Ice creams! They all start with an Ice Cream Base, and then I build on top of it with different flavor profiles. That is why when I discovered Salt and Straw and their unique flavor combinations, I was very excited, because I feel I have the same sense of ice cream flavors, that they come up with. Their flavors are always unique, fun and use different seasonal and local ingredients, which I simply LOVE.

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I LOVE PIES, I love making pies too. BUTTT NOOO ONE in my home eats pies! My husband just loves an apple pie with caramel sauce and a scoop of vanilla ice cream. That is the only pie that he will have. Summer is great for pies because it show offs the beautiful produce in a very authentic way, by focusing on the fruit flavor completely rather than being masked in some dessert. Unfortunately since pies are not eaten at my home, I tend to make crumbles at home. Crumbles are again for showcasing the fruit, with a flour/rolled oats/spice/brown sugar/salt/butter mixture on the top. It is similar to a pie in the sense it showcases the fruit without being too cumbersome like a pie is because of the pie dough involved. The pie dough needs to set in the fridge, then rolled out, and then blind baked and then you prepare the crust. Crust may take time if you want to lattice it or make a lovely design on the top. It takes time. Crumbles are easy peasy!

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My Ice cream here is a riff on a stone fruit crumble, with layers of cinnamon ice cream base, apricot and ginger jam, nectarine, star anise, and ginger jam and pecan crumble, and the layers are repeated. So when you take a scoop of the ice cream you get bits of everything in each bite! It is a very flavorful, absolutely addictive delicious ice ceeam!

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My kids are usually chocolate ice cream eaters, or anything chocolate based, but they actually LOVED this ice cream and I could not be happier that they loved a fruit based ice cream like me! The crumble, along with the jammy bits, and cinnamon ice cream is just incredible! I hope you get a chance to make it. If you do please, do not forget to tag #thejamlab on Instagram and/or leave a comment below on the blog post.

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Hope you all are having a good summer so far! The kids have been going to summer school and are enjoying the various field trips! We are getting ready for our yearly summer vacation and I cannot wait for some much needed and deserved R&R!!

 

Much LOVE,

Amisha

XO

Stone Fruit Jam and Pecan Crumble Ice Cream

Ingredients

  • !Cinnamon Ice Cream Base:
  • 1½ cup whole milk
  • 1½ cup heavy cream
  • 4 egg yolks
  • ½ cup granulated sugar
  • tbsp vanilla extract
  • 2 cinnamon sticks
  • Apricot and Ginger compote/jam:

  • (yield 3 8oz bottles)
  • 1.5 lbs of apricots, washed and seed removed, chopped in quarters
  • 10 oz of granulated sugar
  • 3 oz of lemon juice
  • 3 tbsp freshly grated ginger
  • Nectarine and Star Anise/Ginger compote/jam:

  • (yield 1 ½ 8oz bottles)
  • 1 lb of nectarines, washed and seed removed, each half chopped into quarters
  • 8 oz of granulated sugar
  • 2 oz of lemon juice
  • 2 star anise
  • 2 tbsp freshly grated ginger
  • Pecan Crumble:

  • 1 stick unsalted butter – cold and cut into pieces
  • 1 cup rolled old fashioned oats
  • ¼ cup all purpose flour
  • ¼ cup almond flour
  • ½ cup brown sugar
  • ½ tsp table salt
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger

Instructions

    Apricot and Ginger compote/jam:

  1. In a medium non-stick pot, add in all the ingredients and let it macerate(sit and leak all the juice from the fruit with the sugar) for 15 minutes. Now on medium to high heat, let it start cooking, until it reaches a boiling stage(takes about 5-7 minutes). Keep stirring occasionally till the boiling stage. Then the whole process takes 12-15 minutes for it to reach the jammy stage. Let it boil for the entire 10 minutes. It will be foamy on the top, let the foam subside by itself. You can stir just so that the jam does not stick to the bottom of the pot, occasionally. The foam will subside, and you can remove any remaining foam gently, by scraping off the top of the mixture. When you see the big bubbles surfacing on the top, becoming tiny bubbles, you know your jam is done.
  2. For the done test, you can use a wooden spatula and insert it in the jam and let your finger run through the middle, once it is slightly cooled after a few seconds. If it leaves a clear mark with jam on both the sides, you know your jam is done. Another test for doneness, is to put metal spoons before starting the jam process in the freezer. When the jam is done, put some on the metal spoon, and put it back in the freezer. When you remove it after 3-4 minutes, the mixture should be thick and not fall off the spoon fast. If the mixture is not thick, it will slide off faster, and you will have to boil the jam for another minute or so.
  3. Once the jam is done, immediately pour it into bottles, seal it and put it in the fridge.
  4. Nectarine and Star Anise/Ginger compote/jam:

  5. In a medium non-stick pot, add in all the ingredients and let it macerate(sit and leak all the juice from the fruit with the sugar) for 15 minutes. Now on medium to high heat, let it start cooking, until it reaches a boiling stage(takes about 5-7 minutes). Keep stirring occasionally till the boiling stage. Then the whole process takes 12-15 minutes for it to reach the jammy stage. Let it boil for the entire 10 minutes. It will be foamy on the top, let the foam subside by itself. You can stir just so that the jam does not stick to the bottom of the pot, occasionally. The foam will subside, and you can remove any remaining foam gently, by scraping off the top of the mixture. When you see the big bubbles surfacing on the top, becoming tiny bubbles, you know your jam is done.
  6. For the done test, you can use a wooden spatula and insert it in the jam and let your finger run through the middle, once it is slightly cooled after a few seconds. If it leaves a clear mark with jam on both the sides, you know your jam is done. Another test for doneness, is to put metal spoons before starting the jam process in the freezer. When the jam is done, put some on the metal spoon, and put it back in the freezer. When you remove it after 3-4 minutes, the mixture should be thick and not fall off the spoon fast. If the mixture is not thick, it will slide off faster, and you will have to boil the jam for another minute or so.
  7. Once the jam is done, remove the star anise, and immediately pour it into bottles, seal it and put it in the fridge.
  8. Make the Ice Cream Base:

  9. Set a strainer over a medium bowl set in a larger bowl containing ice and 2 cups water. Heat the milk, cream, cinnamon sticks, 1/4 cup sugar in a medium saucepan over medium heat, stirring occasionally, , until steam appears and the milk is warm (about 175 degrees), about 5 minutes.
  10. Meanwhile, whisk the yolks and remaining 1/4 cup sugar in a medium bowl until combined and pale yellow, whisk it vigorously. Whisk half the warm milk mixture into the beaten yolks, 1/2 cup at a time, until combined.
  11. Whisk the milk-yolk mixture into the warm milk in the saucepan; set the saucepan over medium heat and cook, stirring constantly with a wooden spoon, until steam appears, foam subsides, and the mixture is slightly thickened or an instant-read thermometer registers 180 to 185 degrees. (Do not boil the mixture, or the eggs will curdle.)
  12. Immediately strain the custard into the bowl set in the ice bath; add the cinnamon sticks back into the bowl, cool the custard to room temperature, stirring it occasionally to help it cool. Once cooled, add in the vanilla extract and give it a good whisk to blend. Cover and refrigerate for atleast 6 hours or up to 24 hours.
  13. Pecan Crumble:

  14. Keep a jelly roll pan, or a small baking sheet with parchment paper ready within reach. Pre-heat oven to 350 degrees.
  15. In a medium bowl, add in all the dry ingredients and mix well. Add in the cold butter and with your hands, massage the butter into the flour, until there are pea sized butter pieces left. The mixture will slowly come together, and there will be no dry bits left in the bowl. That is when know your that your crumble is ready. The mixture should look crumbly.
  16. Making the ice cream:

  17. Once, the custard is ready, remove the cinnamon sticks, pour the custard into the ice cream machine and churn, following the manufacturer’s instructions, until the mixture resembles soft-serve ice cream for 25 minutes. Transfer one-third of the ice cream to an airtight container or rectangular 8×8 baking tray, top with one-third cup of both the jams, and one-half cup of the pecan crumble. Repeat the process 2 more times, with the jammy/crumbly layer on the top. Cover and refrigerate for three hours atleast before indulging into this delicious ice cream!

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http://thejamlab.co/2019/07/23/stone-fruit-jam-and-pecan-crumble-ice-cream/

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