Fresh Plum Ice Cream
- Prep Time 1:15
- Cook Time 0:18
- 11 Comments
Michael and I had actually set out to make fresh fig ice cream, but finding no decent figs at the grocery store we visited, opted instead to make plum ice cream. And oh (OH!) am I glad we did.
Some recipes call for peeling the plums, but that sounds incredibly annoying to me. Besides, I like the deep purple color and nice texture the skin lends the ice cream.
- 1 1/2 lbs (about 10) medium-sized, very ripe plums, pitted and chopped (leave skin on) $2
- juice of 1 lemon $0.50
- 1/2 cup sugar Pantry
- 1/2 cup water Pantry
- 1 1/2 cups heavy whipping cream 1.50 for a 1/2 pint
Total Cost of Ingredients $4
Combine the plums, lemon juice, sugar and water in a medium pot. Cook over medium heat, stirring occasionally for 16-18 minutes, or until the plums break down. Remove from heat, transfer to a heat-proof bowl and cool in the refrigerator until mixture reaches room temperature (about 30 minutes).
Once mixture is cool, stir in the cream and chill thoroughly in the refrigerator (about 30 minutes). Churn in ice cream maker, according to manufacturer’s instructions. Serve immediately (it will be quite soft) or freeze until hard enough to scoop.
Makes about 3 cups ice cream.