Fresh Plum Ice Cream

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.


  • 6 plums, Simka or Santa Rosa
  • ½ teaspoon pure vanilla extract
  • 3 cups half-and-half
  • 5 egg yolks
  • 1 cup sugar
  • pinch salt


Cut the plums in half, pit them, and set aside.

Heat the vanilla and cream in a saucepan until hot. Whisk the egg yolks, ¾ cup sugar, and the salt together. Then whisk the hot cream into the yolks. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened enough to coat a spoon. Do not let it boil. Remove the custard from the heat, pour it into a bowl, and put the bowl in another bowl, half full of ice and water. Stir the custard until cold. Strain through a sieve.

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.