I was reading a blog not long ago that mentioned roasted plum ice cream, and I was intrigued. I bought plums in anticipation of making it, but I couldn't find the post for the recipe when I looked for it again. Then a week or so ago, Nancy of the wonderful blog The Dogs Eat the Crumbs posted plum ice cream, based on a David Leibovitz recipe, so I got right to work.
This ice cream was fantastic. Slightly tart from the plums, light, so creamy and delicious. It was so easy to scoop even after being in the freezer for several hours. Unlike the peach ice cream I made a few weeks ago, which was quite difficult to scoop.
I can see using this recipe for all kinds of fruit, and I will certainly be trying many out over the coming sweltering weeks.
Best of all, this recipe is so easy because it isn't a custard base, and there is very little actual work involved. Also, it is free from refined sugar. My son loved it.
The original recipe that Nancy linked to is here, but I made few changes. This is what I did:
Roasted Plum Ice Cream
8 plums, quartered with the skin on
1 cup heavy cream
3/4 cup maple syrup
1/4 cup water
1/2 teaspoon olive oil
Preheat oven to 400. Rub oil into 8x8 baking dish, just so there is a light coating. Place plums in baking dish and pour 1/4 cup maple syrup over them. Toss with your hands until all plums are coated and place baking dish in oven. Keepp plums in oven for 30-35 minutes - stirring every 10 minutes - or until they have softened and the edges are browned and slightly caramelized. Remove from oven, cool for 15-20 minutes, then pour entire contents of pan into a 1 qt jar. Place lid on jar and refrigerate overnight or until completely chilled. When chilled, pour cream, water and the remaining 1/2 cup maple syrup in the jar, and blend with an immersion blender until plums are completely pureed. Put back in fridge while you ready your ice cream maker. Pour mixture into ice cream maker, and follow manufacturer's instructions. When churned, transfer to container with lid and place in freezer for at least 2 hours before eating. Enjoy! I know we did!