This week’s recipe was Pumpernickeleis (Pumpernickel ice cream). I’d always thought you needed an ice cream maker to make ice cream, so I was very much looking forward to trying this freezer/stirring once an hour method. I let the pumpernickel dry out, but it still doesn’t grate well, I just broke it up into as small pieces as I could. Also, since the eggs aren’t cooked, I made sure to get the freshest eggs I could find.
We used Zwetschgen (prune plums) to make the plum compote. I ended up not being able to find untreated lemons at the market, they had all been treated with something, so I used a lime I had at home as a substitute, added its peel to the compote instead of the lemon.
The ice cream turned out a little grainy at first, but if I let it thaw a few minutes, it had a nice enough consistency. I’m not taking an ice cream machine off my wishlist, but until I get one, this method works pretty well. I enjoyed the ice cream, although I don’t think the pumpernickel is especially great. As my husband put it, “It’s not bad, but it’s not a great ice cream flavor either.” Although this is probably a good way to get more fiber into your diet, if needed.
The compote on the other hand, wow, it was delicious. Rainer said I can make the compote any time I want and thinks it would be great with vanilla ice cream, or just plain cream.
Pumpernickel ice cream with plum compote went over well with the little guy
In the end, I probably won’t make pumpernickel ice cream again, but I’ll use the method to make homemade ice cream in the future. The compote, however, will be a regular dessert I think. One warning though, eating all these plums that have been in the last few recipes, will uh, make you quite regular. Be prepared.
Other participants:
- Stephanie at A Greenville Life
Next challenge!
- September 7 – Flammkuchen mit Pilzen (Tarte flambee with mushrooms)
- September 14 – Hechtklößchen in Rieslingssauce (Pike dumplings in Riesling sauce)
- September 21 – Fliederbeerensuppe mit “Plauener Spitze” (Elderberry soup with “Plauener lace”) – I noticed that the elderberries are ripe here. The neighbors say it’s WAY early, that they’re supposed to ripen when the kids start school (still two weeks away), so I’ll probably be making this recipe sometime this week to post about on the 21st.
{ 12 comments… read them below or add one }
We wanted to make this, but our microscopic freezer is full with our secret stash of corn tortillas!
.-= CN Heidelberg´s last blog ..Stockholm =-.
I would have never thought to mix ice cream with pumpernickle but…..it is Germany. Any sort of combination is to be expected.
.-= Rhona´s last blog ..Getting on board with the German language =-.
I found the recipe a bit strange. I’ve been making ice cream for the past month now (it’s part of the pregnant nesting thing…I’ve been cooking non-stop) and this is the first ice cream recipe I’ve seen in which the yolks are not cooked. In all of my ice cream recipes, the yolks are heated to at least 76° F, or the yolk mixture is stirred over low heat until it coats the back of the spoon. I don’t have an ice cream maker myself, and the once an hour stirring method has worked so far.
“eating all these plums that have been in the last few recipes, will uh, make you quite regular”
I had to laugh. The compte looks delish though!
You must have our microscopic freezers’ triplet!
.-= cliff1976´s last blog ..travel agent recommendations? =-.
I will be posting this tomorrow – been busy with our German club’s Oktoberfest this past weekend!
.-= Stephanie´s last blog ..Book Worm =-.
I really can’t figure out who decided that pumpernickel ice cream would be a delicious treat. I would be willing to try it, but it’s not something I can ever imagine inventing!
.-= Blythe´s last blog ..Not Yet =-.
Hi Christina, I’ve been a long time reader and now is the momentous occasion of my first comment. I just want to thank you for translating these recipes (you can see my attempt here http://kanadischesmadchen.blogspot.com/2009/09/blankenheiner-kirschkuchen.html) and also for your healthcare commentary. I am a Canadian who is shaking my head at the Americans and their healthcare battle so I appreciate the information you are providing. It’s very helpful for everyone!
.-= Kate´s last blog ..Blankenheiner Kirschkuchen =-.
Pumpernickel ice cream?! Sounds interesting, I am here for a very long time and never heard of it! I always make ice cream without any maschine, but I do try not to use uncooked yolks. Me and my german husband learned many new dishes reading your blog
@cn heidelberg & cliff: The space is much better used on those tortillas
@rhona: I’ve never heard of pumpernickel ice cream here, or anyone who makes it at home. I guess there must be someone who does though!
@cathy & jja: Well, it didn’t make us sick, but I am wondering if they forgot to include a part about cooking the yolks. The picture in the book looks much more like chocolate ice cream, while mine is much more chocolate chip looking. I’m thinking maybe the yolks are supposed to be cooked and the grated chocolate added to them to melt it. That’s the only way I can see of getting it to look like the picture in the book.
@maria: The compote was awesome.
@stephanie: German cookies and cream is a great description for this, lol!
@blythe: It’s in quite a few desserts we’ve done so far. Seems to be a German homecooking tradition. I’m guessing someone had WAY too much pumpernickel sitting around and was like, heck, why NOT stick it in the ice cream!
@kate: Awesome! Welcome to the challenge and thanks for commenting!
Intriguing – Pumpernickel Icecream!!!
Okay, it’s confession time – I use the word Pumpernickel in place of cuss words! Say it with me (using THAT certain intonations) Oh! Darn-it! Pumpernickel! Doesn’t that just feel naughty!
Toma
.-= The Antiques Diva´s last blog ..Find of The Day – Windsor House Antique Center =-.
I love it when you post pics of Oliver. He is seriously adorable. I love his shirt..lol I miss dressing the boys up in super cute clothes. Now they are 11 and 9 and have ideas of their own now..lol