Yes, you read that right – plum ice cream. I have plums and more plums growing on my tree and they are ripe, ripe, ripe. We can only eat so much, make so much jam, and share so many. Then I saw this recipe in Martha Stewart Living July/August 2013 Magazine (pg. 164) and thought let’s try it. You will notice I made it kid friendly.
Plum Ice Cream
1 lbs. plums (cut into 1/2 inch pieces)
1/4 cup honey
2 3-inch strip of fresh orange zest
1/3 cup fresh squeezed orange juice
7 oz. sweetened condensed milk
1 cups whole milk
4 oz. heavy whipping cream
1. In a large, deep saucepan put your cut up plums, honey, orange zest, orange juice, and cinnamon.
2. Cook over medium heat, stirring constantly, until it is syrupy and plums are tender; about 8 minutes.
3. Remove zest and discard.
4. Mash fruit lightly, there will still be the plum skin but that is okay.
5. Cool completely, there should be about 1 1/2 cups.
6. Mix milks and whipping cream with the plum syrup.
7. Pour mixture into your ice cream maker and follow manufacturer’s directions.
8. Place loaf pan or ice cream container in the freezer for at least 10 minutes.
9. Transfer to ice cream container, cover, and freeze until hardened at least 2 hours.
The ice cream is tart, like a plum – the plum pieces add a nice texture. I poured caramel sauce over the top to curve the tartness – the sweetness was a perfect combo.
Enjoy. Ice cream is best if served within 2 weeks.
Oh, and the cute little dishes? I grew up eating ice cream on these – a family heirloom.
Ashley Bee says
I tend to not like plums, but I always have grocery store kind. Fresh off the branch sounds like something I’d like way more–and ice cream? Count me in!