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.
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
