Serious Eats: Recipes
Toasted Vanilla Ice Cream with Roasted Plums
I meant to make caramel ice cream. I underestimated the amount of sugar I needed for the volume of dairy, and on top of it I undercaramelized the sugar I did use (I blame the long pre-opening prep session at the restaurant). I did one thing right, though, adding a split vanilla bean to the sugar before setting it on the stove. Turns out, sugary toasted vanilla bean smells a lot like toasted marshmallow. Did I invent a totally new flavor? Probably not. But did I do something interesting, new-to-me and, most importantly, delicious? Heck yes! And luckily for me, toasted vanilla goes just as well with roasted plums as caramel does.
About the Author: Anna Markow is a pastry chef obsessed with doing things that no one else does and giving unusual ingredients their time to shine. You can follow her sometimes-pastry-related thoughts on Twitter @VerySmallAnna.
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