Prep 30 mins
Cook 30 mins
If you are lucky enough to have a plum tree this ice cream is a delicious way to use them. Refrigeration and freezing time (8 hours) not included in prep/cooking time. Processing time is included in cooking time. Recipe source: Bon Appetit (July 1985)
- 1⁄2 cup water
- 2 tablespoons superfine sugar (or regular sugar run through a blender)
- 1⁄2 lb plum
- 1 cup whipping cream
- 1 cup milk
- 2 vanilla beans, split lengthwise
- 4 egg yolks, room temperature
- 2⁄3 cup superfine sugar (or regular white sugar run through a blender)
- In a saucepan over low heat combine water and 2 tablespoons sugar, swirling occasionally until sugar dissolves. Increase heat and bring to a boil. Adjust heat so liquid barely shimmers.
- Add plums to pan and cook for 3-5 minutes (or until tender). Cool completely.
- In a saucepan bring cream, milk and vanilla beans to a simmer. Remove from heat and let stand 10 minutes.
- Scrape seeds from vanilla beans into the cream mixture, discarding pods. Return mixture to a boil. Remove from heat.
- Beat egg yolks and 2/3 cup sugar until pale yellow and then beat in hot milk mixture. Return all to saucepan and cook stirring over medium low heat until mixture thickens (6-8 minutes). DO NOT BOIL. Strain mixture into a bowl. Cool completely in a refrigerator (at least 4 hours), stirring occasionally.
- Pit cooled plums but do not peel. Puree plums with liquid in a food processor or blender until smooth. Fold plum mixture into custard.
- Process in an ice cream maker according to manufacturer's directions.
- Freeze in a covered container for several hours.
Sweet and tart together and so yummy. DH thought it tasted like a fozen yogurt and DS's girldriend who doesnt eat plums loved this! A little chocolate sauce was used to entice the plum haters of the family, after a little hesitiation in tasting it .....they also loved it! I followed recipe as per directions using blood plums, although I did half and pit the plums before cooking. I did think it would not freeze as after 5 hours it was still soft, but left overnight....Perfection. Soft, creamy tangy and delicious.
It's plum season and this was the perfect way to showcase some gorgeous plums that had been sitting in the fridge just a day or so too long. The kids didn't want to eat them as fruit, but the flavor was still in them and you should have seen those kids wolfing down the ice cream. I can't wait to make this again for this week's Sabbath lunch, and I think I just might add a bit of My Mom's Plum Brandy for extra oomph. Thanks for a great recipe!