Ice Cream Base
- Heat dairy: In a saucepan, combine milk, cream, salt, sugars, and vanilla bean. Heat over medium until hot (about 165°F, steaming but not boiling). Remove from heat; let vanilla steep 10 minutes. Remove pod if using.
- Make custard: In a bowl, whisk yolks. Slowly drizzle in hot dairy while whisking to temper. Return mixture to pan and cook over medium-low, stirring constantly, until it thickens slightly and coats the back of a spoon (175–180°F).
- Finish base: Off heat, stir in maple syrup and hoisin sauce. Strain through a fine sieve into a clean bowl. Cool in an ice bath, then cover and refrigerate at least 4 hours or overnight.
- Add plum & churn: Just before churning, dice the plum. Churn custard in ice cream maker per manufacturer’s instructions. Fold in plum at the end. Transfer to a lidded container and freeze at least 4 hours before serving.
Chili Pretzel Crunch
- Preheat oven to 275°F. Line a baking sheet with parchment.
- In a bowl, mix pretzels, sugars, milk powder, and malt powder. Stir in butter and chili crisp until coated.
- Spread on sheet and bake 18–22 minutes, stirring once, until golden and crunchy. Cool completely; store airtight up to 5 days.
Caramel Sauce
- In a medium pot, combine sugar and water. Bring to a boil without stirring. Cook until deep amber (about 12–15 min), swirling occasionally.
- Remove from heat; carefully whisk in cream (it will bubble vigorously). Stir in butter and salt. Return to low heat and whisk until smooth.
- Cool 30 minutes before covering. Store in fridge up to 2 weeks. Reheat gently before serving.
Serving
Scoop ice cream into bowls, sprinkle with chili pretzel crunch, and drizzle with warm caramel. For an elegant touch, garnish with fresh mint or candied plum slices.
Recipe adapted from Chef Denise Covert of BJ’s Restaurants, developed as part of the Kitchen Collaborative program.
