I know, I know. I just posted over fifteen ice cream recipes in August, but I just couldn’t help myself! I had to post another one before plums go out of season. This is such a yummy, rich ice cream. I love it’s color! Make sure you use ripe plums.
1. Slice the plums in half and remove the pits. Cut the plums into eighths and put them in a medium, nonreactive saucepan with the water. Cover and cook over medium heat, stirring occasionally, until tender, about 8 minutes.
2. Remove from the heat and stir in the sugar until dissolved. Let cool to room temperature.Once cool, puree in a blender or food processor with the cream until smooth. Yup, skins and all. You don’t really even notice them in after cooking them down and blending them, but they add to the flavor. (I guess you could strain them out after blending if you didn’t want a really smooth ice cream.)
3.Chill the mixture thoroughly, then freeze it in your ice cream maker according to manufacturer’s instructions.
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Recipe adapted from The Perfect Scoop by David Lebovitz