Plum ice cream
 
Delicious and fresh Plum ice cream, speedily prepared the American (Philadelphia-style) way
Ingredients
  • About 8-10 ripe plums (about 500-600 ml (2-2½ cups) purée)
  • 100 ml + 100 ml (about 0.4 + 0.4 cups) sugar
  • 200 ml (about 0.8 cup) cream
  • 100 ml (about 0.4 cup) yoghurt
  • 150 ml (about 0.6 cup) milk
Instructions
  1. Wash, cut, peel and slice the plums. Mix with 100 ml (about 0.4 cup) sugar and purée in a food processor or with a mixer. Put aside for at least an hour, preferably in the fridge.
  2. Put together the cream, the yoghurt, the milk and the remaining 100 ml of sugar in a bowl and whisk until the sugar has dissolved.
  3. Blend in the plum-purée.
  4. If you prefer your ice cream smooth, i e with no fruit skin, pass the ice cream base through a sieve (if you want the plums' healthy antioxidants, don't forget to eat, rather than throw away, the skins!).
  5. Churn according to the instructions of your ice cream machine (alternatively, still-freeze in your freezer).
Notes
While I tend to prefer the more "pure", unadulterated flavour of fresh plums, you may want to try adding a teaspoon of Kirsch to the purée going into the ice cream base. The small quantity does not really make your ice cream "alcoholic" in any significant sense, but the addition of Kirsch amplifies the fruit flavour, making the tasting experience somewhat deeper and more complex. The yoghurt in the recipe adds a certain tart freshness to the final flavour of the ice cream, and also avoids that the fruit flavour becomes "dulled" by too much cream.
Recipe by ICE CREAM NATION at https://www.icecreamnation.org/2011/09/plum-ice-cream-and-tao/