1/3 Photos of Plum Ice Cream
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)
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Units: US | Metric
- 1In 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.
- 2Add plums to pan and cook for 3-5 minutes (or until tender). Cool completely.
- 3In a saucepan bring cream, milk and vanilla beans to a simmer. Remove from heat and let stand 10 minutes.
- 4Scrape seeds from vanilla beans into the cream mixture, discarding pods. Return mixture to a boil. Remove from heat.
- 5Beat 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.
- 6Pit cooled plums but do not peel. Puree plums with liquid in a food processor or blender until smooth. Fold plum mixture into custard.
- 7Process in an ice cream maker according to manufacturer's directions.
- 8Freeze in a covered container for several hours.
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Nutritional Facts for Plum Ice Cream
Serving Size: 1 (1046 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 1892.5
- Calories from Fat 1024
- Total Fat 113.8 g
- Saturated Fat 66.2 g
- Cholesterol 1115.4 mg
- Sodium 241.7 mg
- Total Carbohydrate 204.6 g
- Dietary Fiber 3.1 g
- Sugars 181.5 g
- Protein 24.1 g
The following items or measurements are not included: