Plum Ripple Loaf

Freeze at least 8 hours...Overnight probably is preferable!

• Ready In: 20 mins
• Serves: 16

Ingredients

• 2 (17 ounce) cans  purple plums in heavy syrup
• 2  pints  rich vanilla ice cream, softened (to use 3 cups)
•  fresh plum, slices (to garnish)

Directions

1. Lightly oil a 8x4x2" loaf pan, or line carefully with plastic wrap (any wrinkles in the wrap will show in the finished loaf).
2. Drain plums and reserve 1 cup of the syrup.
3. Pit plums.
4. Put fruit and 1/4 cup of the syrup into the bowl of a food processor or blender and puree until fairly smooth.
5. Put ice cream in medium bowl.
6. Stir in remaining 3/4 cup syrup, in 2 batches, until smooth.
7. Spoon half of ice cream mixture into prepared pan.
8. Add half of the plum puree and swirl once with a rubber spatula to marble.
9. Working quickly, add rest of ice cream mixture and swirl with remaining puree as above.
10. Place loaf pan into a larger pan for easy handling.
11. Cover and freeze at least 8 hours, until firm.
12. To serve: run a thick knife around edge of pan.
13. Dip pan briefly (2 to 3 seconds) in very hot water and unmold onto a high-rimmed serving dish.
14. Garnish with fresh plum slices.
15. Slice loaf 1/2" thick using a long, thin knife dipped in hot water.