If you have spent any time in northern NM during this time of the year you have probably smelt the unavoidable smell of the native plum blossoms. They are one of my favorite aromas of all time, that vary with the terrain. Their smell reminds me of sweet milky white corn and their blossoming reminds me of the beginning of the tradition of flooding of our pastures via the acequias ( diverted river water ). The blossoms with raw milk from our cow Dolores, and eggs from our chickens is very hard to beat.
While the native plum blossoms are my favorite, any plum blossoms should work in place in this recipe.
↓ INGREDIENTS
250g heavy cream
125g whole milk
30g sugar
30g honey
1 pinch salt
3 egg yolks
25g plum blossoms
10g pink corn (ground and sifted fine)
↴ METHOD
Using scissors cut plum blossoms off the stem, avoiding as much of the green part as possible without doing each flower individually. Ultimately the more green the more of a bitter favor that will be imparted.
In a small pot, we use a Staub, warm up heavy cream, milk, sugar, honey and salt while stirring constantly to avoid scorching until the sugar completely dissolves and the mixture reaches 125f.
Take mixture off the stove and add the blossoms. Cover and steep for 30min.
In a separate bowl, whisk yolks.
After the steeping period strain the base and warm back up until a light steam.
Whisking constantly, slowly whisk about a third of the hot milk base into the yolks, then whisk the yolk mixture back into the pot with the remaining mixture. Return pot to medium-low heat and gently cook while stirring until mixture reaches 180f.
Remove from the heat and pour the mixture into the bowl used for yolks and submerge in an ice bath. When the mixture has cooled completely cure it in the fridge for a couple hours and then add it to your ice-cream maker. (alternatively you can put it into your freezer covered and stir every 15 minutes until solid )
Once it is ready remove the ice cream and place it into a cold container and store covered in the freezer. If the ice cream is too cold to scoop let it sit in the fridge 10-20 minutes before eating.
