400 FLAVOURS
I have made
the ice cream
with the plums
in the icebox
forgive me
it was delicious
so tart
and so cold
Recipe 040: Icebox Plum Sorbet
I’d been waiting for plum season for a while, all for this. I used Serious Eats’ Plum Sorbet recipe, and I made one change: I peeled the plums beforehand. And I boiled it to make it edible for my stonefruit-allergic husband. I made two changes.
Icebox plum sorbet:
Ingredients:
2 pounds red plums (about 2.5 pounds whole)
1 cup sugar
1 tablespoon clear corn syrup
1/4 teaspoon kosher salt or 1/8 tsp table salt
Lemon juice, if needed, to taste
Instructions:
Cut an X in the bottom of each plum, then place in boiling water until the peel starts to pull away from the ~plum flesh~, about thirty seconds.
Remove plums from water and let cool, then remove peels.
Pit plums (I just mushed em in my hands to get the most meat I could off the pit, leaving the fiberous bit that was really stuck on there).
Puree plum chunks.
Mix plums, sugar, and corn syrup, and boil in pot for about five minutes.
Taste, and add salt and lemon juice as desired (I did not add any lemon juice, but your plums may be sweeter than mine).
Let mix cool, then chill in fridge for at least 3 hours.
Churn until thick, about 20 minutes.
Put churned sorbet into a chilled container and freeze overnight.
TASTING NOTES: Very tart and bright. The plums work so well here, the texture is good and the cold is refreshing. Not that sweet, so, not so close to the poem.
WORTH MAKING: Yeap! Add more sugar if you want it less tart.
Recipe 041: Cool Ranch Doritos Ice Cream, Take Two
I wasn’t happy with that last attempt at Doritos ice cream. So let’s try a more tortilla like base from Chef Alex Stupak, have just a bit of the spices in it, and see if that can work.
Doritos cool ranch syrup:
Ingredients:
About 1/3 cup of cool ranch spice mix from The Takeout’s recipe
¼ cup sweetened condensed milk, plus more as needed
1 tsp orange cheese powder
Water, in ¼ tsp increments, for viscosity control
Instructions:
Mix spices, cheese, and condensed milk together in a small bowl. Add small amounts of water and condensed milk until the mix is pretty free-flowing and does not stand up on its own.
Cool Ranch Doritos ice cream, take two:
Ingredients:
Syrup from above (about 1/2 a cup)
700 grams whole milk
70 grams dry masa flour
105 grams water
145 grams heavy cream
147 grams sugar
77 grams honey
7 grams salt
Instructions:
Mix the masa and water together & knead into a ball. Let rest for ten minutes.
Blend milk & masa dough until incorporated pretty much fully.
In a large pot, boil the milk mixture on medium heat. Stir constantly so the masa doesn’t stick to the bottom and burn. Once the mix gets to a boil, let it boil for four minutes.
Remove pot from heat and add the cream, sugar, honey and salt. Taste and add any more salt if needed.
Let mix cool in fridge for at least 3 hours.
Churn mix until thick, about 15-20 minutes.
Drizzle the syrup over the ice cream as you scoop it from the machine to the chilled container, giving the corn base a spicy ripple. Freeze overnight.
TASTING NOTES: Much better than the last attempt. Low bar, I know, but this is actually good. The spicy mix is still very strong even just as a drizzle, so having less of it would make this more palatable. The texture with the masa is a bit dense and doesn’t melt as fast, but it’s not bad.
WORTH MAKING: With half the syrup, and if you’re curious, yes it is.
Thanks for reading, and let me know if you try any of these recipes. Every week I’ll be posting one (or two, or three) more, until we reach….