Title: Ume(Boshi) Ice Cream
Categories: Japanese Icecream
Yield: 4 Servings

		Ume puree:
18		Umeboshi
2/3	c	Sugar
1/2	c	Cream cheese
1	tb	Brandy or plum wine
		Custard base:
3/4	c	Milk
3/4	c	Cream
3		Egg yolks
1/3	c	Sugar

How about ice cream based on umeboshi?

I came back loaded with umeboshi from Japan ready to experiment with the cookbook devoted to umeboshi. However, I could not find a recipe for a regular ume ice cream so I created one myself. After two attempts, here it is. The first attempt was a disaster - the ice cream was very SALTY - yeck! I had Dad give it a taste test and he quickly made a face that says it all - throw it out. : p The trick was getting the saltiness out of umeboshi; in my second attempt I soaked the umeboshi in cold water (refrigerated) for 2 - 3 days. The result - very good. You can skip the cream cheese if you like to concentrate the ume taste.

Soak the umeboshi in cold water for 2-3 days (change water 2 times per day). With a small knife or a spoon, scoop out the pit and discard. Puree ume roughly (want to keep some bits of ume intact). Add 2/3 cup sugar, cream cheese, 1 T brandy and microwave 1 1/2 minute on high. Set aside.

Heat the milk and cream to simmering point in a saucepan (preferably double boiler). Combine the egg yolks and sugar in a bowl. Stir 1/4 cup hot milk and cream into the egg mixture and return it to the saucepan. Place the saucepan over low heat and stir until the mixture thickens into a light custard. Remove form the heat. Stir in Ume puree. Combine well. Process according to your ice cream maker.

Nona Myers (another hapa and foodie) To learn about hapa: http://www.wenet.net/~hapa/ From: Nona@best.Com (Nona Myers)

From: Jim Weller Date: 02-22-98 (15:06) Doc's Place Bbs Online. (280) Cooking

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