Recipe: Roasted Plums with Spiced Vinegar & Pickled Walnut Ice Cream
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 2 tablespoons of 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
Can you please let me know the quantity of water required to make the
Walnut Praline.
Many thanks,
Janine Marr
ps. I am eagerly waiting to buy in shell walnuts when they become available
Hi Janine, thank you so much for picking up this error! We have now added the water quantity to the recipe.
In-shell walnuts will be available around May but we will be open for pre-orders beforehand, so please do join our email list (http://eepurl.com/hJC9aT) and you’ll be notified when orders open.
Cheers, Sophie
Delicious recipes thank you
We use leftover vinegar from your pickled walnuts in salad dressing and also a teaspoon into gravy to accompany red meat.
Another discovery: a tablespoon in a curry sauce: fabulous!
Thanks Jenny! So glad to hear you use the pickled walnut vinegar – it’s too good to waste! We love it in salad dressing and with red meat too. We also put a tablespoon into bolognese and casseroles – will definitely need to try it in a curry sauce too. Thank you for the tip.