Plum Ice Cream Recipes

Steps:

• Drain plums, reserving 1 cup syrup. Peel plums and remove pits. Place in a food processor, cover and process plums until smooth. , In a large bowl, combine the milk, cream, sugar, lemon juice, plums, reserved syrup and food coloring if desired. Stir until sugar is dissolved., Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Allow to ripen in ice cream freezer or firm up in refrigerator freezer for 2-4 hours before serving.

Steps:

• In a saucepan over low heat combine water and 2 tablespoons sugar, swirling occasionally until sugar dissolves. Increase heat and bring to a boil. Adjust heat so liquid barely shimmers.
• Add plums to pan and cook for 3-5 minutes (or until tender). Cool completely.
• In a saucepan bring cream, milk and vanilla beans to a simmer. Remove from heat and let stand 10 minutes.
• Scrape seeds from vanilla beans into the cream mixture, discarding pods. Return mixture to a boil. Remove from heat.
• Beat egg yolks and 2/3 cup sugar until pale yellow and then beat in hot milk mixture. Return all to saucepan and cook stirring over medium low heat until mixture thickens (6-8 minutes). DO NOT BOIL. Strain mixture into a bowl. Cool completely in a refrigerator (at least 4 hours), stirring occasionally.
• Pit cooled plums but do not peel. Puree plums with liquid in a food processor or blender until smooth. Fold plum mixture into custard.
• Process in an ice cream maker according to manufacturer's directions.
• Freeze in a covered container for several hours.

Steps:

• Preheat a grill pan to high heat. Drizzle fruit with oil to keep it from sticking and grill plums 3 minutes on each side.
• While fruit is grilling, pour balsamic vinegar into a small pot and place pot over medium high heat. When vinegar heats to a boil, reduce vinegar by half, 1 to 2 minutes.
• Combine sugar, vanilla and lemon juice and pepper in a small bowl. Whisk in warm balsamic vinegar.
• Place hot, grilled fruit on dessert plates. Drizzle the balsamic glaze over fruit and serve.

Steps:

• Combine plums with 1/4 cup sugar. Mash. Let sit in refrigerator for 1 hour. You can then puree them or not. I liked them better pureed.
• Beat eggs with 3/4 cup sugar until foamy.
• Beat in cream and milk.
• If you're using mashed plums strain the juice into the cream mix and add the pulp when the ice cream is almost done. If using pureed plums add it all to the cream mix.
• Freeze in ice cream maker.