Plum & Vanilla Ice Cream
Staying on this summer’s stone fruit theme, today we made another delicious ice cream. I went to the farmer’s market and grabbed a selection of fresh plums, almost 2 pounds – just enough for my two-quart freezer. Combining them with fresh vanilla bean made an incredible ice cream!
Plum & Vanilla Bean Ice Cream
Fresh, ripe plums pair incredibly well with the rich flavor of vanilla.
Ingredients
- 3 cups plum purée (just under 2 pounds of plums)
- 1 cup sugar
- 1 egg
- 12 fl oz heavy cream
- 1 vanilla bean
- 1 cup milk
Instructions
Peel the plums
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Put a large pot of water on the hob to boil, and prepare a separate large bowl or pot with ice water.
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Wash the plums and cut a small x on the bottom of the skin.
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Flash boil the plums for about 30 seconds to loosen the skins and then shock them in the ice bath.
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If the plums are ripe, the skins should now peel off easily with your fingers.
Make the ice cream mix
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Cut up the plum flesh into a blender, discarding the stones.
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Run the blender on purée for a couple minutes until it's super smooth.
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In a large bowl, whisk together sugar and egg until it's thick and creamy.
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Cut an incision along one side of the vanilla bean and scrape the tiny seeds into the sugar and egg mix. Keep whisking another minute or so.
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Pour in a cup and a half of heavy cream and mix well.
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Pour in the plum purée and mix well.
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Mix in a cup of milk.
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Transfer to your freezer and crank!
