Last week I decided I was overdue for some homemade ice cream, so I sat Joey down with The Perfect Scoop and told him to pick out a recipe. His choice? Well, it wasn't this one. I'll get to his next week. It just so happened that I had about a pound of plums, perfectly ripe and just waiting to be eaten, and wouldn't you know that David Lebovitz has a recipe for plum ice cream.
David suggests pairing this ice cream with a raspberry or blackberry swirl, which I think is a fabulous idea. I even had some of both in my fridge, but I was crunched for time and skipped it. I would love to try it out though! I added a step to strain the puree to get rid of the skins before chilling. I just thought I'd prefer it smooth. I also decreased the sugar just a tad, since the plums I used were really really ripe. And since I didn't have any kirsch, I added a bit of almond extract instead.
We really enjoyed this ice cream. Its a bit of an unusual flavor, but it tastes very rich and smooth. Caroline and my niece both really loved it as well - and I'm sure it had nothing to do with its brilliant purple hue.
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Plum Ice Cream
adapted from David Lebovitz, The Perfect Scoop
makes about 1 quart
- 1 pound plums (about 6-8)
- 1/3 cup water
- 3/4 cup sugar
- 1 cup heavy cream
- 1/2 tsp almond extract or kirsch
Puree in a blender or food processor with the cream and almond extract until smooth. Strain through a fine-mesh sieve into a medium bowl, and cover with plastic wrap.
Chill the mixture thoroughly, then freeze according to your ice cream maker's instructions.