Plum Raspberry Crumble with Vanilla-Buttermilk Ice Cream

plum & raspberry crisp

plum & raspberry crisp a la mode (vanilla buttermilk ice cream)

It’s summertime and fruits are abundant at the farmer’s market. I stopped by the Culver City one to pick up some plums to make Barefoot Contessa’s Plum Raspberry Crumble. I’m not a huge plum fan and hadn’t eaten one in years but I decided to give it another go. Plus I love crumbles especially when it’s still warm. Yum.

A simple whipped cream with a tinge of creme fraiche would have been delicious and easy but going a la mode with a warm crumble sounds great too. A bite of warm crumble with a crunchy buttery topping with a spoonful of tangy ice cream made happiness in mah mouth.

Vanilla Buttermilk Ice Cream
[slightly adapted from Epicurious]

2 cup heavy cream
6 large egg yolks
1/2 cup sugar
2 cup cold buttermilk
1/2 vanilla bean

Bring whipping cream to simmer in heavy medium saucepan. Slice vanilla bean lengthwise, scrape out seeds with a knife and add to the pot of cream. Whisk egg yolks and sugar in medium bowl to blend. Gradually whisk hot cream into egg yolk mixture. Return mixture to saucepan and stir over medium heat until custard thickens slightly, about 6 minutes (do not boil). Strain into bowl. Stir in cold buttermilk. Cool in an ice bath. Process in ice cream maker according to manufacturer’s instructions. Freeze at least 3 hours.

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9 thoughts on “Plum Raspberry Crumble with Vanilla-Buttermilk Ice Cream

  1. I can attest that the dessert combination was absolutely yummy. Especially that buttermilk ice cream. Sweet yet tart. I felt like I was eating guiltfree ice cream! You used non-fat cream, right Yoony?

  2. yoonyang! yangyoon! yeah totally non-fat cream. πŸ˜€ well the good news is that buttermilk is low in fat so overall fat gets cut down as compared to if i used whole milk. oh yeah, was gonna ask you – for 4 cups of liquid i used 6 egg yolks. ice cream still turned hard. what is your secret? one friend said she used partly condensed milk and ice cream stayed soft. and david lebovitz said on good food (kcrw) to use a lil bit of liquor. but not all flavors require alcohol though..

  3. There you go again making awesome, drool-worthy desserts little Miss “I don’t do desserts”. It was so good and summery. Hey, I thought you said it was negative calories!!! πŸ™‚

  4. hi julie – i make way too many desserts for someone who doesn’t make desserts. i wish i could make all my dishes negative calories!

    hi hannah – when i move out ill invite you over for ice cream sundae party. how’s that? πŸ™‚

  5. I didn’t think your ice-cream was hard at all? I remember Dory and I taking it out of the freezer and testing it to see if it needed to be thawed at all. She stuck her scooper in and it immediately carved nicely into the ice-cream. So I don’t know what you’re talking about giiiiirl! It came out perfectly!

  6. hi ellen, it was soft bc i made it that day a few hours before dinner. that day i was more worried it was going to be too soft!

  7. First it’s too hard, then it’s too soft. If I didn’t know the context of this conversation, I’d say you need to readjust your prescription for Viagra!

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