Week #26! This is the halfway mark in my year of ice cream making! I’m pleased to report that I’ve only gained 3 lbs so far. Bring on another 26 weeks. I’m ready.
This week’s recipe is inspired by a dish originating from Hungary: szilvás gombóc, plum dumplings rolled in buttery cinnamon sugar bread crumbs. I first learned of this dish from my co-worker Lisa, who travelled to Hungary some years ago, where she had authentic szilvás gombóc and — even better — szilvás gombóc flavoured ice cream. After hearing about this, I endeavoured to try making both.
I came across Dog Hill Kitchen’s recipe for szilvás gombóc and thought I’d give it a try — after all, the recipe originates from someone’s Hungarian great-grandmother, so surely it must be authentic!
Now, how to capture the taste of plum dumplings in ice cream? I decided the best method was…
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