This ice cream keeps a perfect texture longer than any ice cream I know, and is exceptional when served with your favorite ginger or molasses cookies.
Cut the plums in half, pit them, and set aside.
Heat the vanilla and cream in a saucepan until hot. Whisk the egg yolks,
Put the plum halves in a saucepan. Add remaining sugar and cook over low heat, stirring occasionally, until the plums are soft and falling apart. Taste and add more sugar if necessary. The puree should be tart but not so much as to make your mouth pucker. Strain the plums through a sieve or fine food mill. Refrigerate until cold.
Stir the puree into the custard base. Freeze in an ice cream maker, following manufacturer’s directions.
© 1986 Jeremiah Tower. All rights reserved.