Sunday, September 4, 2011

Plum and Ginger with some cream, a birthday wish for Kawailani

I am getting the feeling that I am buried in plum. Mr. Wonderful picked more plums for me this week. It is the end of the season; he didn’t want to waste those precious little fruits that he cared for with TLC.

I made some Chinese Plum sauce for my sister and will make more plum jam tomorrow. I used the jam I made last week in my usual “mango” bars and the office was thrilled with that. They actually liked the sweet tart plum filling better than the classic mango! What a nice surprise!! I think I will have to make simple breakfast pastry for the gang next week. A hard week ahead, food is the best bribery!

My sis’s birthday is next week. I am getting a care package together for her. She is back on the mainland now; I still continue to send her and her hubby a package each month. This is becoming a habit of mine. When she was back in June, she brought me a can of crystallized ginger bits. She loves ginger. I found it in the cupboard today.

She posted the ice cream she made by hand last week on Facebook. She inspired me to try making some ice cream with the plum and ginger. If she would be around, I know she would go crazy over this.

Hau’oli la hanau e Kawailani, ha’o wau ia ‘oe.
Plum and Ginger Ice Cream
1 lb plum, cut in half, stone removed
1 cup heavy cream
1/4-1/3 cup good quality honey
2 table crystallized ginger bits
Wrap a small roasting pan with tin foil. Place plum halves with cut side up.
Heat oven to 500. Roast the plum for about 10 mins till softened
Remove from oven; let the plum cool for about 10 mins.
Prepare blender, place plum and any juice in the blender.
Add cream
Blend a mixture till smooth
Place a fine strainer over a large bowl. Pour the plum and cream mixture to remove the bits of peels. 
Keep pressing the bits to remove the last of the good flavor. Scrap the bottom of the strainer to make sure you get all the “good stuff”
Return the strained mixture to the blender. Add honey, please make sure you taste the mix. You may need more honey if the plum is a bit tart. I am using a “Home-made” honey from my dear friends Matt and Joe. It is very sweet and it was almost like maple syrup. I didn’t have to use a lot.
Add 1 Tbsp of crystalized ginger bits
Blend the mixture for a few second.
Pour the ice cream mixture in a bowl, add the reminding 1 Tbsp of ginger bit.
If you are using an ice cream maker, following the instruction. If you are not, (like me). Here is how I make ice cream “by hand”:
Cover and place in the freezer for at least an hour.
Check the ice cream after an hour. Stir lightly with a fork to bring down the ice crystal. (Why I do this, mainly is to bring down the ice crystal, the smaller the ice crystal, and the smoother the ice cream)
Return to the freezer for another hour.
You should see a thick texture by now; use a whisk to break up the mixture. 
Whisk the ice cream till you have smooth texture. 
Return the ice cream to the freezer over night or till frozen.

To serve: scoop ice cream in a bowl, Top with plum and a couple pieces of ginger. Garnish with a little mint for color

If you are using a ice cream making, you can easily double the recipe.

Serve 1-4 depends on how much you love ice cream!


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