Wild Plum Ice-Cream – Gelato alla Frutta
Wild plums grow in hedgerows along the lanes that divide the fields behind our house. Their beautiful pink color is so inviting. Sweet when freshly picked, becoming tart and lemony when allowed to sit overnight, and even more sour when cooked and made into jam. When we went out to pick a basket of wild plums, we talked about what could be done with such lovely fruit then agreed that it was time to make gelato. No commercial ice-cream can compare to the flavor of real Italian gelato. Made with fresh fruit, cream, and milk, it is so fruity and rich. Once you have made your own gelato nothing else will satisfy you. Actually, the recipe is quite simple, using fresh fruit in season.
300 gr. (1 ½ cups) Fresh fruit puree
100 gr. (½ cup) White sugar
100 gr. ( ½ cup) Whole cream
50 gr. ( ¼ cup) Milk
Puree fruit in a food processor until smooth. Add the remaining ingredients and swirl together. Put the mixture into your ice-cream maker and follow the instruction for your churn. Makes 1 pint.
Today there are many small batch ice-cream makers to choose from. I prefer a low tech, hand crank model. My churn has a metal cylinder which is put in the freezer. Once it is cold, ice-cream can be frozen in 15 to 20 minutes.
Another of my favorite recipes for gelato is “Gelato al Caffe“. My recipe calls for raw eggs. I get my eggs from our chickens each morning. I bring them in the house and wash them with detergent and a little bleach then store them in my fridge. If you don’t have your own chickens, I would suggest that you mix all the ingredients together in a food processor then heat it in a double boiler. Allow the mixture to cool in your fridge overnight.
Gelato al Caffe
100 gr. White sugar
250 gr. Milk
100 gr. Heavy Cream
2 teaspoon instant coffee
1/2 teaspoon vanilla extract
Mix together all the ingredients in a food processor and follow the ice-makers instruction.