Plum Ice Cream

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. 

One Year Ago:  Oatmeal Raisin Ice Cream and Shrimp Quesadillas


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

Slice the plums in half and remove the pits.  Cut each plum into eighths, and place them in a medium saucepan with the water.  Cover and cook over medium heat, stirring occasionally, about 8 minutes.  Remove from the heat, stir in the sugar, and cool to room temperature.

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.