Best 7 Jasmine Ice Cream With Plum Sauce Recipes

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For those with a sweet tooth and a love for Asian flavors, the combination of jasmine ice cream and plum sauce creates a tantalizing dessert experience. Jasmine, known for its delicate floral aroma, infuses the ice cream with a subtle sweetness and fragrance, while the plum sauce adds a burst of tartness and a vibrant purple hue. Whether you're looking for a refreshing treat on a hot summer day or a unique dessert to impress your dinner guests, this article will guide you through finding the best recipe for jasmine ice cream with plum sauce, ensuring a delightful and unforgettable culinary journey.

Let's cook with our recipes!

PLUM ICE CREAM



Plum Ice Cream image

If you are lucky enough to have a plum tree this ice cream is a delicious way to use them. Refrigeration and freezing time (8 hours) not included in prep/cooking time. Processing time is included in cooking time. Recipe source: Bon Appetit (July 1985)

Provided by ellie_

Categories     Frozen Desserts

Time 1h

Yield 1 quart

Number Of Ingredients 8

1/2 cup water
2 tablespoons superfine sugar (or regular sugar run through a blender)
1/2 lb plum
1 cup whipping cream
1 cup milk
2 vanilla beans, split lengthwise
4 egg yolks, room temperature
2/3 cup superfine sugar (or regular white sugar run through a blender)

Steps:

  • In a saucepan over low heat combine water and 2 tablespoons sugar, swirling occasionally until sugar dissolves. Increase heat and bring to a boil. Adjust heat so liquid barely shimmers.
  • Add plums to pan and cook for 3-5 minutes (or until tender). Cool completely.
  • In a saucepan bring cream, milk and vanilla beans to a simmer. Remove from heat and let stand 10 minutes.
  • Scrape seeds from vanilla beans into the cream mixture, discarding pods. Return mixture to a boil. Remove from heat.
  • Beat egg yolks and 2/3 cup sugar until pale yellow and then beat in hot milk mixture. Return all to saucepan and cook stirring over medium low heat until mixture thickens (6-8 minutes). DO NOT BOIL. Strain mixture into a bowl. Cool completely in a refrigerator (at least 4 hours), stirring occasionally.
  • Pit cooled plums but do not peel. Puree plums with liquid in a food processor or blender until smooth. Fold plum mixture into custard.
  • Process in an ice cream maker according to manufacturer's directions.
  • Freeze in a covered container for several hours.

Nutrition Facts : Calories 1892.5, Fat 113.9, SaturatedFat 66.3, Cholesterol 1115.4, Sodium 241.8, Carbohydrate 204.7, Fiber 3.2, Sugar 181.6, Protein 24.2

JASMINE TEA SOUFFLE WITH LEMON GRASS ICE CREAM



Jasmine Tea Souffle with Lemon Grass Ice Cream image

Provided by Ming Tsai

Categories     dessert

Time 2h15m

Yield 6 to 8 portions

Number Of Ingredients 16

1/2 cup loose jasmine tea leaves
1/4 cup loose oolong tea leaves
1 cup milk
3 cups heavy cream
2 Tahitian vanilla beans, split lengthwise and scraped
1/2 cup honey
10 eggs, separated
1/2 cup cornstarch
1/2 cup sugar (1/4 cup for yolks, 1/4 cup for whites)
6 to 8 buttered and sugared 6 ounce ramekins
3 cups milk, reduced with lemongrass to 2 cups yield
4 stalks chopped lemongrass, white part only
1/2 pound sugar
1 Tahitian vanilla bean, split lengthwise and scraped
3/4 cup egg yolks
2 cups heavy cream

Steps:

  • In a non-reactive saucepan on low heat, mix teas, cream, milk and vanilla beans/pods and bring to a simmer. Simmer for 20 minutes then take off stove and let steep an additional 30 minutes. Strain infused liquid and re-heat with the honey to a simmer. In a stainless steel bowl whisk together the 10 yolks, cornstarch and 1/4 cup of sugar. Temper the yolks by adding only a ladle of hot infused cream to the yolks. Mix well then add tempered mixture back to the saucepan. On medium heat, whisk constantly until it thickens then cook an additional 3 to 5 minutes. A pastry cream texture should be achieved. Transfer base to a baking dish, seal with plastic wrap and place in refrigerator. Base can be made 24 hours in advance.
  • Pre-heat a sheet tray in a 375-degree oven. Whisk the egg whites with 1-tablespoon of sugar in an upright mixer equipped with a whip attachment on slow. In about 8 to10 minutes soft peaks will be achieved. Add the rest of the sugar and whip at high speed for two 5 second bursts. In a large stainless bowl, hand whisk the chilled infused cream base until smooth. Using a spatula, gently fold in the egg whites. Work quickly, but do not over mix. The base needs to be one homogenous color. Fill ramekins to the top. Drop each one from a height of 3 inches onto the counter to disperse any unwanted bubbles. Place on heated sheet tray and bake for 12 minutes. After 6 minutes the souffles will start rising. Check the rising souffles to see if any edges are getting caught on the rims of the ramekins; if necessary open the oven door and carefully slice the sticking part with a paring knife (you won't ruin the souffles if you work fast). The souffles will straighten themselves out. When the sides of the souffle are golden brown (the key to a souffle not falling is the crusty, golden brown sides), pull out of the oven and dust the tops with confectioners' sugar. Serve immediately with a scoop of lemon grass ice cream.
  • In a non-reactive saucepan, simmer milk with lemon grass and reduce by 1/3 percent. If there's enough time let the lemon grass steep in the milk overnight. Strain out lemon grass and heat with sugar and vanilla bean/pod. Bring to scalding. Hand whisk the yolks in a stainless steel bowl. Temper the yolks by adding only a ladle of hot milk to the yolks. Mix well then add tempered yolks back to the sauce pan. Whisk constantly on medium heat for 2 minutes. Strain and cool in an ice bath. When mixture is cooled add heavy cream. Follow manufacturer's instructions for your particular ice cream maker. Place in freezer before serving.
  • PLATING:
  • Place souffle on plate. Cut an opening in the top of the souffle and put a scoop of ice cream inside.
  • Wine Suggestion: Bonny Doon Muscat de Glaciere

VANILLA ICE CREAM WITH PLUM COMPOTE



Vanilla Ice Cream with Plum Compote image

Even plums that are less than perfect taste fabulous when they're stewed into a compote. Adrizzle of honey over the ice cream hardens like hot fudge, becoming wonderfully chewy.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 5

1/2 cup sugar
6 firm, ripe black plums (about 1 3/4 pounds)
1 1/2 pints vanilla ice cream
Honey, for drizzling
Fresh thyme, for garnish

Steps:

  • Bring sugar and 1/2 cup water to a boil in a medium saucepan. Meanwhile, pit each plum, and cut it into 8 to 12 chunks.
  • When sugar mixture boils, add plums, and return to a boil. Cook 2 minutes. Cover; reduce heat, and simmer until plums begin to break down, about 7 minutes. Remove lid; simmer until mixture is saucy, about 10 minutes more.
  • Transfer plums to a large bowl using a slotted spoon (so excess syrup can drip back into pan). Cook syrup over high heat until it is very bubbly and has the consistency of warm jelly, about 10 minutes. Pour syrup over plums, and let cool slightly.
  • Divide compote among six dessert bowls. Top each serving with a large scoop of ice cream. Drizzle with honey, and sprinkle with thyme leaves or sprigs.

VANILLA ICE CREAM WITH AMARETTI AND PLUM SAUCE



Vanilla Ice Cream with Amaretti and Plum Sauce image

Categories     Rum     Fruit     Dessert     Quick & Easy     Plum     Summer     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Serves 2

Number Of Ingredients 6

1 cup vanilla ice cream, softened slightly
1/2 cup crumbled amaretti (Italian almond macaroons) or other crisp almond macaroons
2 plums, cut into 1-inch pieces
2 to 3 tablespoons sugar
2 teaspoons fresh lemon juice
1 tablespoon dark rum, or to taste

Steps:

  • In a small metal bowl stir together the ice cream and the amaretti until the mixture is combined well and freeze the mixture, its surface covered with plastic wrap, for 30 minutes. In a small saucepan combine the plums, the sugar to taste, and the lemon juice and simmer the mixture, covered, for 10 minutes, or until the plums are very tender. Force the mixture through a sieve or the medium disk of a food mill set over a bowl, discarding the skins, let the sauce cool, and stir in the rum. Divide the ice-cream mixture between 2 bowls and pour the sauce over it.

PLUM ICE CREAM



Plum Ice Cream image

Here's a pretty ice cream that is such a light refreshing finale to a holiday meal, it melts any resistance to dessert!

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 4 quarts.

Number Of Ingredients 6

2 cans (30 ounces each) whole plums
6 cups milk
4 cups heavy whipping cream
2 cups sugar
1/3 cup lemon juice
Red food coloring, optional

Steps:

  • Drain plums, reserving 1 cup syrup. Peel plums and remove pits. Place in a food processor, cover and process plums until smooth. , In a large bowl, combine the milk, cream, sugar, lemon juice, plums, reserved syrup and food coloring if desired. Stir until sugar is dissolved., Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Allow to ripen in ice cream freezer or firm up in refrigerator freezer for 2-4 hours before serving.

Nutrition Facts : Calories 195 calories, Fat 13g fat (8g saturated fat), Cholesterol 47mg cholesterol, Sodium 34mg sodium, Carbohydrate 20g carbohydrate (18g sugars, Fiber 0 fiber), Protein 2g protein.

BEN & JERRY'S PLUM ICE CREAM RECIPE



Ben & Jerry's Plum Ice Cream Recipe image

Provided by p16v26

Number Of Ingredients 7

sweet cream base:
1 cup ripe plums, peeled & chopped
1/4 cup sugar
2 large eggs
3/4 cup sugar
2 cup heavy or whipping cream
1 cup milk

Steps:

  • For sweet cream base: Whisk the eggs in a mixing bowl until light and fluffy, about 2 minutes. Whisk in the sugar, a little at a time, then continue to whisk until completely blended, about 1 minute more. Pour in the cream and milk and whisk to blend. Combine the plums and sugar in a bowl and mash until pureed. Cover and refrigerate 1 hour. Prepare the sweet cream base. Drain the juice from the plums into the cream base and blend. Return the plum puree to the refrigerator. Transfer the mixture to an ice cream maker and freeze following manufacturer's instructions. After the ice cream stiffens ( about 2 minutes before it is done) add the plum puree, then continue freezing until the ice cream is ready. Makes 1 quart

PLUM ICE CREAM



Plum Ice Cream image

This is from the Ben & Jerry's Ice Cream & Dessert book. I made this with my overripe Santa Rosa plums from my tree. It was a lovely surprise how good it was. I think I like it better than Strawberry Ice Cream.

Provided by Engrossed

Categories     Frozen Desserts

Time 1h40m

Yield 6 cups, 12 serving(s)

Number Of Ingredients 6

1 cup very ripe plum, pitted peeled and chopped (I just squeezed the soft pulp out of their skins. It took 8-10 plums)
1/4 cup sugar
2 large eggs (seems weird but they really do make the ice cream richer and softer)
3/4 cup sugar
2 cups heavy cream or 2 cups whipping cream
1 cup milk

Steps:

  • Combine plums with 1/4 cup sugar. Mash. Let sit in refrigerator for 1 hour. You can then puree them or not. I liked them better pureed.
  • Beat eggs with 3/4 cup sugar until foamy.
  • Beat in cream and milk.
  • If you're using mashed plums strain the juice into the cream mix and add the pulp when the ice cream is almost done. If using pureed plums add it all to the cream mix.
  • Freeze in ice cream maker.

Nutrition Facts : Calories 232.9, Fat 16.3, SaturatedFat 9.9, Cholesterol 92.4, Sodium 36.7, Carbohydrate 20.4, Fiber 0.2, Sugar 18.1, Protein 2.6

Tips:

  • Use ripe plums: The riper the plums, the sweeter and more flavorful the sauce will be.
  • Simmer the plums with sugar and spices: This will help to concentrate the flavors and create a thick, syrupy sauce.
  • Chill the plum sauce before serving: This will allow the flavors to meld and intensify.
  • Use high-quality ice cream: The better the ice cream, the better the overall flavor of the dessert.
  • Garnish with fresh mint or plums: This will add a pop of color and freshness to the dish.

Conclusion:

Jasmine ice cream with plum sauce is a delicious and refreshing dessert that is perfect for any occasion. The jasmine ice cream is light and flavorful, while the plum sauce is sweet and tart. The two flavors complement each other perfectly, creating a dessert that is both satisfying and refreshing. This dessert is also relatively easy to make, making it a great option for busy weeknights or special occasions.

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