Plum Ice Cream

Plums give these stacked scoops their bright hue and tart taste. Looker for a sweeter scoop? Try Nectarine Ice Cream. Substitute 1 lb. nectarines for the Italian prune plums. In Step 1, decrease cooking time to 3 to 5 minutes. Add 1/2 teaspoon of lemon zest to blender in Step 2.

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Ingredients

  • 1 pound Italian prune plums, pitted and roughly chopped
  • 3/4 cup granulated sugar
  • 1/3 cup water
  • 1/2 vanilla bean, split lengthwise, scraped clean
  • 1 cup heavy cream
  • 1/2 teaspoon fresh lemon juice

How to Make It

Step 1

Place plums, sugar, water, and vanilla bean in a saucepan over medium, and cook, stirring occasionally, until the plums are soft, 5 to 8 minutes. Remove pan from heat, and let plums cool to room temperature. Remove vanilla bean, and discard, or rinse and reserve for another use.

Step 2

Process plum mixture, cream, and lemon juice in a blender until almost smooth. (There should be some pieces of plum throughout the ice cream.) Chill overnight.

Step 3

Place chilled mixture in a freezer container of a 1-quart electric ice-cream maker, and freeze according to the manufacturer’s instructions. Transfer to an airtight container, and freeze until firm but still scoopable, at least 4 hours.

Step 4

Nectarine Ice Cream: Substitute 1 lb. nectarines for the Italian prune plums. In Step 1, decrease cooking time to 3 to 5 minutes. Add 1/2 teaspoon of lemon zest to blender in Step

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