Sunday, August 4, 2013

Plum Ice Cream

 photo null_zps0d6d5399.jpgWe've had two plum tree for about 15 years but they don't always produce a lot of fruit as sometimes there's a late frost, or a bee shortage due to weather.  But this year, conditions were ideal they're "loaded" with fruit.

I make ice cream from time to time, so googled for plum ice cream recipes and after reading several settled on this one from "Edible Portland."

Since I'm from Oregon, this recipe of course appealed to me.  It's fairly simple, and so delicious. I tweaked it by adding vanilla extract.

I recently made a batch of  Italian Pizzelle wafers and cones which are handy to have on hand for serving all kinds of desserts.
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Plum Ice Cream
1/2 cup sugar
1/3 cup water
1 lb. ripe plums, about 2 cups
2 Tabs.  lemon juice
1 tsp. vanilla
2 cups heavy cream, cold

Slice plums and remove pits. Cut plums into smaller sections.
Combine sugar and water in a medium saucepan over low heat. Whisk until sugar dissolves. 
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Add plums and lemon juice and cook over medium heat, stirring occasionally and mashing the plums until they're falling apart, about 8 to 12 minutes.
Pour plum syrup into a large bowl and cool to room temperature. Pour heavy cream into cooled syrup. Mix and combine. Cool in refrigerator until ready to make in ice cream machine.

Freeze in an ice cream machine according to  manufacturer’s directions. Store in two pint size containers. 
Makes 4-6 cups.