This unique dessert combines rich and creamy icecream with the spiced and tangy twist of pickled walnuts. Paired with sweet and sour flavour of roasted plums with a hint of spiced vinegar, this dish offers an adventurous yet harmonious blend of flavours that will intrigue and satisfy your taste buds.
Pickled Walnut Ice Cream
Ingredients:
- 500ml pure cream
- 250ml milk
- 150g white sugar
- 4 large egg yolks
- 1/2 cup pickled walnuts, finely chopped
- 1 tsp vanilla extract
Method:
- Heat the cream and milk in a saucepan over medium heat until steaming but not boiling.
- In a bowl, whisk the sugar and egg yolks until pale and thick. Slowly pour the hot cream mixture into the egg yolks, whisking constantly.
- Return the custard to the saucepan and cook over low heat, stirring constantly, until it coats the back of a spoon (around 75°C). Do not let it boil.
- Remove from heat, stir in the vanilla and let cool completely or chill overnight.
- Churn the mixture in an ice cream maker according to the manufacturer’s instructions.
- Just before the ice cream becomes firm, fold through the pickled walnuts to distribute.
- Freeze until firm.
Roasted Plums
Ingredients
- 8 ripe plums, halved and pitted
- 4 tbsp brown sugar
- ¼ cup of pickled walnut vinegar (from the pickled walnut jar)
- Pinch of flaky salt
Method
- Preheat your oven to 200°C
- Arrange the plum halves, cut-side up, in a baking dish.
- Sprinkle with brown sugar then drizzle with the pickling vinegar. Sprinkle with salt.
- Roast for 15–20 minute, or until the plums are soft and slightly caramelized.
- To serve place two or three plum halves on a plate, drizzle with the roasted plum juices from the baking dish and add a scoop of pickled walnut ice cream on the side.
If feeling extra fancy, add a few crushed praline walnuts. See below for recipe.
Walnut Praline
Ingredients:
- 100g white sugar
- 100g walnut kernel
- Pinch of flaky salt
Method:
- Line a baking tray with baking paper.
- Combine sugar and water in a saucepan over low heat. Cook, stirring, for 5 minutes or until sugar has dissolved.
- Increase heat to high. Bring to the boil and without stirring, boil for 5 to 7 minutes or until mixture turns golden. Remove from heat.
- Set aside for a couple of minutes to allow bubbles to subside. Add walnuts and salt. Pour onto prepared tray and allow to cool. Break praline into pieces.
- Store in an airtight container
