I Scream, You Scream….the police come, it’s awkward. Okay, let’s start over. Don’t you just love ice cream? You know what’s better? Ice cream and cupcakes! You know what’s even better than that? Winning a Cuisinart Ice Cream Maker just for making an ice cream cupcake! Yep, that’s right, Cupcake Project and Cuisinart may just give me a prize for baking cupcakes and making ice cream and combining them and eating them. Yeah, twist my arm to do THAT!
Normally when it comes to ice cream, I’m all about the chocolate. Chocolate with chocolate something in it and chocolate stuff on it and so on. I don’t think I’m alone, there. Since one of the contest components is originality, however, I decided to stretch my palette and create something I normally wouldn’t choose at the ice cream parlor.
There are gorgeous plums in season right now so I surveyed my inventory of posts and decided this one would be the most interesting combination. After all, the frosting was milk based and that’s pretty much half way to ice cream.
The Plan? Change nothing about the cupcake recipe. It is one of my and my husband’s favorites. Think gingerbread without the heavy clove and molasses flavors. The blackberry preserves create a lovely fruity note and the cupcake is wonderfully moist. This cupcake has it all. A little spicy, a little exotic, a little fruity, a little sweet. I’m not sure if I’m describing a cupcake or myself. Not to mention I used marionberry preserves and they gave the fresh out of the oven cupcakes a beautiful naturally purple color.
Next, for the ice cream, I decided to go with a no-churn base recipe which is all over the internet. I don’t know who first realized you could take a can of sweetened condensed milk,
combine it with whipped cream, stick it in the freezer and VIOLA ice cream but I checked the list of Nobel Prize Winners for the past several years and I think they should re-evaluate some of their criteria.
All I did was add the roasted plums and juices to the ice cream mixture before freezing, letting the mixing process gently break up the plums for some texture. The result was another naturally gorgeous colored confection that was creamy, sweet and tart with just a hint of five spice.
Roasted Plum & Five Spice Ice Cream Cupcakes
- 2 lbs or about 10 medium sized plums, cut into wedges
- 1/2 cup brown sugar
- 4 Tablespoons honey
- 4 Tablespoons unsalted butter
- 1 teaspoon five spice powder (I use Dynasty brand)
- 2 cups cold heavy whipping cream
- 14 oz can of sweetened condensed milk
Preheat oven to 475 F degrees. Combine brown sugar, honey and warm butter. Stir in the plum wedges until evenly coated. Spread the plums in a single layer in a baking dish and roast, about 8-10 minutes.
Allow mixture to cool completely in the fridge overnight. Once mixture has cooled, you can puree in a blender or food processor for a smooth ice cream, if desired.
The next day, beat whipping cream until stiff peaks appear. Add in the condensed milk and the plum mixture, stirring to combine completely. Place into a freezer safe container and freeze overnight.
- 3/4 cup seedless blackberry preserves
- 1/2 cup buttermilk, room temperature
- 1 1/2 Tablespoons water
- 3/4 teaspoon five spice powder
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1 1/2 cups all-purpose flour
- 1/2 Tablespoon baking powder
- 1/4 teaspoon salt
- 10 Tablespoons unsalted butter, softened
- 2/3 cups granulated sugar
- 1/4 cup packed light brown sugar
- 1/2 teaspoon vanilla bean paste
- 2 large eggs, room temperature
Preheat oven to 350 F degrees. Line muffin pans with cupcake liners.
Microwave preserves in a medium bowl until thin enough to pour, 30-40 seconds. Whisk buttermilk and water into warm preserves. This is your “jam” mixture. Combine spices, flour, baking powder and salt in a large bowl. This is your “flour” mixture.
Beat butter and both sugars until light and fluffy. Add in eggs, one at a time, mixing after each to combine. Add in the vanilla and mix until incorporated. Add the flour mixture in 3 additions, alternating with the jam mixture in 2 additions. Scrape down bowl, as needed.
Fill cupcake liners 2/3 full. Bake 18 – 20 minutes or until a toothpick inserted comes out clean. Cool 5 minutes in pans, then remove to a wire rack to cool completely.
I was very simplistic with my presentation. Slice the cupcake in half horizontally, layer it the ice cream and garnish with a few toasted sliced almonds and some crunchy bits of candied ginger. YUM! I won’t give up chocolate completely, but you can bet I’ll be making this ice cream cupcake every time plums are in season.
Until next time, stick a cupcake in your cupcake hole!