Plum Ice Cream

Name: Plum Ice Cream
Yield: Approximately 6 cups (1 L 440 ml)
Ingredients: 10 egg yolks (⅞ cup/210 ml); 1 quart (960 ml) half-and-half; 1 recipe Spiced Poaching Syrup; 5 ounces (140 g) granulated sugar; ¼ cup (60 ml) plum brandy or liqueur; ¼ cup (60 ml) plum brandy or liqueur; ¼ cup (60 ml) simple syrup; 2 pounds (910 g) tart plums (see Chef’s Tip)

Preparation info

Approximately
6 cups

Difficulty
Easy

Appears in

The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

About

While I generally try to get the Laroda or Casselman variety of plum for cooking, the skin of the Santa Rosa plum gives this ice cream a wonderful color and a tart, puckery taste. It is a wonderful companion to many sweet desserts, particularly those based on meringue.

Ingredients

2 pounds (910 g) tart plums (see Chef’s Tip)
¼ cup (

Dessert
ice cream
Gluten-free
Vegetarian

Method

Wash the plums, cut them in half, and discard the pits. Cut one-third of the fruit into pea-sized chunks. Combine the chunks with the simple syrup and brandy or liqueur. Set aside to macerate for a few hours or, preferably, overnight.
Place the remaining plum halves in a saucepan with the poaching syrup. Cook until the plums are soft and beginning to fall apart