Captain Greg’s Plum Perfect Gelato
Ingredients:
1 ½ Quarts Water
1 cup whole milk
3 cup heavy whipping cream
6 large egg yolks
3 cup sugar
6 cups Plums
Makes 2 Quarts
Directions:
Heat
the water in a large saucepan (3+ quart), stirring in 1 cup of sugar
until dissolved. Adjust heat to a light simmer, then add the plums.
Cook for 3 to 5 minutes, then remove the plums and retain the sugar
water. Allow plums to cool completely.
Return
the sugar water to a medium heat, and allow it to gently boil away to
half its volume (yielding about 3 cups of rich red-purple syrup). Set
the syrup aside.
Pit
the cooled plums, but do not peel. Combine the plums and syrup in a
blender or food processor and puree until smooth. Refrigerate while
preparing egg/milk mixture.
Separate
the egg yolks and lightly beat with a wooden spoon. Combine yolks with
the remaining 2 cups sugar, stirring until the mixture is creamy, pale
yellow and very thick.
Heat
the milk and cream in a large (3+ quart) saucepan until just steaming.
Whisk ½ cup of the warm milk and cream into the yolk & sugar,
then stir the mixture back into the saucepan of milk and cream. Cook
over a low heat stirring constantly until thick enough to lightly coat
the back of a wooden spoon.
Strain the mixture into a large bowl through a fine mesh strainer.
Cover and cool completely in the refrigerator (at least two hours).
In a large bowl, combine the puree and the thickened milk/cream/egg/sugar mixture.
Process in an ice cream maker
Turn the gelato into medium Tupperwear with lids. Cover and freeze 24 hours
