Plum Kernel Oil Ice Cream

Step 1

Heat the milk in a medium-size saucepan with the sugar and salt.

Step 2

While that’s heating, pour the cream into a metal bowl and set that bowl into a larger bowl with some ice, creating an ice bath. Set a mesh strainer over the top of the empty bowl.

Step 3

Whisk the yolks in a small bowl and gradually pour some of the warm milk mixture over the yolks, whisking constantly. Scrape the warmed yolks back into the saucepan and cook the custard using a heatproof utensil, stirring constantly (scraping the bottom as you stir) until the mixture thickens. If using an instant-read thermometer, it should read 160-170F (71-77C).

Step 4

Pour the custard through the strainer into the heavy cream set over the ice bath, then stir frequently until the mixture is cooled down. Refrigerate at least 8 hours or until thoroughly chilled.

Step 5

Soak the sour cherries in the eau-de-vie, cover, and let them stand overnight, stirring occasionally.

Step 6

Whisk the oil into the ice cream custard then freeze the mixture in your ice cream maker according to the manufacturer’s instructions.

Step 7

Drain any liquid off from the cherries (which is a tasty little reward for your efforts) and when you remove the ice cream from the machine, fold in the cherries.