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Ingredients
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Profiterole Pastry
Lime-Plum Ice Cream
Palm Sugar Caramel
Method
Profiterole Pastry
- 1
- 2
Mix Flour and Salt
Once boiling, add flour and salt all at once. Stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan.
- 3
Cool and Add Eggs
Remove from heat and let cool for about 5 minutes. Add eggs one at a time, mixing well after each addition until the dough is smooth and glossy.
- 4
Pipe and Bake
Preheat your oven to 400°F (200°C). Transfer dough to a piping bag and pipe small mounds (about 1 inch) onto a baking sheet lined with parchment paper. Bake for 20-25 minutes until golden brown.
- 5
Cool Down
Remove from the oven and let cool completely on a wire rack.
Lime-Plum Ice Cream
- 6
Prepare the Plum Mixture
In a blender or food processor, blend the diced plums with lime juice until smooth.
- 7
Combine Cream and Milk
In a mixing bowl, whisk together heavy cream, sweetened condensed milk, and vanilla extract until well combined.
- 8
Mix Plum Puree
Fold the plum mixture into the cream mixture until evenly distributed.
- 9
Freeze Ice Cream
Transfer the mixture to an ice cream maker and churn according to the manufacturer’s instructions. Alternatively, pour into a container and freeze for about 4-6 hours until solid.
