TAIWANESE SOUR PLUM ICE CREAM ... why isn't this more popular? More importantly, where has this been all my life?
Taiwanese sour plum juice (酸梅湯), for those unfamiliar with it, is a sweet savory drink and a wonderful thirst quencher during the hot humid summer months in Taiwan.
(You can read all about it here, courtesy of wikipedia: http://en.wikipedia.org/wiki/Suanmeitang)
With that preface aside, let me now introduce you to Taiwanese sour plum ice cream.
Fuck, where has this been all my life?
This is so outrageously good. Sweet with a nice sour tang, a bit salty to add balance to the sweetness, and all completely wrapped up in a smooth creamy frozen treat.
How do you get yourself some sour plum ice cream?
First, make your own sour plum juice by soaking and then boiling sour plum, rock sugar, haw chips, and some licorice, or just buy some concentrate and go from there.
Then create a nice custard base, and incorporate the sour plum juice with your custard base.
Put it all together and simply follow the directions of your favorite ice cream maker and voila(!) sour plum ice cream.
Boba tea? Meh, that's so 2011.
Get on the sour plum juice bandwagon now.
Lol, it passes the classic ice cream potty mouth test - if it's good enough to get you swearing, you know it's a keeper.
For those of us without access to exotic things like haw chips and sour plums, we will have to enjoy vicariously through you. Although I have access to a plum orchard, and the first plums are often quite sour...
I'm crazy about plum juice. (Have been drinking it the past couple of days, in fact.) So I'm sure I'd like the ice cream.
But any recipe for it that includes licorice is a non-starter.