plum ice cream

I love fruit in general, and plums are no exception.  They are sweet and tart, and a very convenient tiny size.  However, I can really only make so many plum tarts and pies before I get REALLY bored, and I have a ton of plums right now, thanks Jenna!  Have I mentioned before how awesome it is to have generous relatives with fruit trees?  Anyway, I was searching for new plum recipe ideas on Pinterest (of course!) and I saw plum ice cream.  None of the recipes were exactly what I wanted, so I made up my own.  I'm so glad I did!  It turned out great.  Sweet, tart, a beautiful consistency, and the most gorgeous color pink I've ever seen.

I just LOVE this color!  No food coloring necessary.  Puree all the ingredients and refrigerate for 2 hours. THen just churn in an ice cream maker, and freze.  Soo easy!

I love the consistency of this ice cream.  Some ice creams have to sit on the counter for 5 minutes before they are soft enough to scoop, and some ice creams are so soft they they are practically liquid.  This ice cream is a perfect medium.  Soft enough to serve immediately out of the freezer, but holds it shape post scooping for plenty of time before melting.

plum ice cream
makes 1 1/2 quarts

ingredients:

• 2 cups of plum puree
• 3/4 cup sugar
• 1 tsp vanilla extract
• 1 cup strawberry yogurt
• 1 1/2 cup heavy whipping cream

directions:

1. Puree all the ingredients together in the blender.  
2. Refrigerate the puree for 2 hours.
3. Churn in an ice cream maker according to its directions.  Mine needed 25 minutes and perfectly filled the 1 1/2 quart capacity.
4. Scoop ice cream out into a freezer safe container with an air tight lid.  Freeze at least 1 hour.

note: I pureed lots of plums by themselves.  I poured out the excess after the needed 2 cups and froze for smoothies later.  I then added in the rest of the ice cream ingredients and pureed.