There’s something undeniably magical about creating your own homemade ice cream, especially when it involves the luscious sweetness of plums. Plum ice cream, with its rich fruity flavor and velvety texture, is a delightful treat that perfectly embodies the essence of summer.
I’m going to walk you through an exquisite plum ice cream recipe that combines the juicy goodness of fresh plums with the creamy indulgence of ice cream. The best part? You don’t need any fancy equipment – just your trusty ice cream maker, a food processor, and a handful of simple ingredients.
I prefer an American style ice cream because with no egg yolks, there is no need to make an egg custard.
Plums: Late summer is the time for plums, so grab them while you can. You can use any plums, but I try and use local or Italian prune plums. The flavor is in the skins so pick some dark ones! Remember, the riper the plums, the sweeter your ice cream will be.
Heavy Cream (Double Cream): Heavy cream is another must in making vanilla ice cream. It adds richness, body, and flavor to the finished product. When selecting a heavy cream, you may also see terms like “whipping” (double cream) or “cooking” cream. These are both suitable for making ice cream. Heavy whipping cream will produce a lighter finished product, while cooking cream will result in richer ice cream.
Honey: I decided to use honey with this recipe because it is so good with plum! You can use granulated sugar or brown sugar.
Ginger: I always add a hint of ginger – it works so well with both the plums and the honey!
Plum Brandy or Cherry Liqueur: For the adults out there, adding a dash of with spirit can never hurt!
It only takes a few simple steps for this great recipe:
Creating the Plum Puree:
Begin by washing, pitting, and chopping the plums in half. I then roast my plums in 500º F for about 10 minutes, This brings out that thick plummy flavor. You don’t have to do this but I really think it helps.
In a food processor, combine the chopped plums and ginger if you are having it and make the plum purée. Then add the cream and liquor if you are using.
For a refined texture, pass the plum puree through a fine-mesh strainer to remove any solids or skins. Set the strained plum puree aside and add the honey.
Freeze (skip this step if you’re using an ice cream maker)
Transfer the mixture into a freezer-safe container or a shallow loaf pan (and cover tightly with plastic wrap) and place it in the freezer for about 4 hours.
After it’s completely frozen, keep the ice cream at room temperature to partially thaw it. Transfer it to the food processor for a minute or two (for a light, fluffy texture). Transfer the ice cream back into its container and refreeze for at least 3 hours.
Chill and transfer to the ice cream machine (skip this step if you’re not using an ice cream maker)
Place the ice cream mixture into a large bowl in the refrigerator until it is chilled. Transfer the mixture to the chilled container of your ice-cream maker and churn ice cream as per the manufacturer’s instructions.
You can start eating your homemade ice cream immediately or keep it in the freezer for a couple of hours to firm it up.
Equipment for Making Plum Ice Cream
I used all these!
- Ice Cream Maker: A dedicated ice cream maker will help churn the ice cream mixture while freezing it simultaneously, resulting in a smooth and creamy texture.
- Food Processor or Blender: A food processor or blender is essential for creating a smooth and consistent plum puree.
- Medium Saucepan: You’ll need a medium-sized saucepan for heating the plums.
- Mixing Bowls: Bowls for mixing ingredients, making the custard base, and combining the plum puree.
- Whisk: A whisk is crucial for mixing the custard base and ensuring a smooth texture.
- Fine-Mesh Strainer: This is useful for straining the plum puree to remove any solids or skins.
- Freezer-Safe Container: A container with an airtight lid for storing the ice cream while it sets in the freezer.
- Spatula or Wooden Spoon: To stir and mix the ice cream mixture.
The Ice Cream maker to use!
You have to have an ice cream maker if you want to make ice cream or sorbet! I started making it using the Cuisinart ICE-100 Compressor Ice Cream and Gelato.
There is no faffing around with bowls in the freezer. When you are ready for ice cream, it’s ready. Just turn on the Cuisinart ice cream maker and go. In about 40 minutes, you have ice cream that you can eat right then, or you can put it in the freezer to harden up a bit more. Once done in, you’ll have about 1 litre of ice cream ready to devour!
When making plum ice cream, there are a few tips and tricks that can help ensure success:
- Use high-quality ingredients: The flavor of your ice cream will only be as good as the ingredients you use. Opt for fresh, high-quality cream, milk, and eggs.
- Chill your mixture thoroughly: Before churning, make sure your ice cream mixture is thoroughly chilled. This will help it freeze more quickly and evenly, resulting in a smoother texture. Aim for a temperature of around 40°F.
- Don’t overfill your ice cream maker: It can be tempting to fill your ice cream maker to the brim, but this can actually impede the freezing process. Stick to the manufacturer’s recommended capacity, and if you need to make a larger batch, do it in batches.
- Add mix-ins at the end: If you’re adding mix-ins like nuts, chocolate chips, or fruit, wait until the last few minutes of churning to add them. This will help ensure they’re evenly distributed throughout the ice cream.
- Freeze your ice cream properly: Once your ice cream is churned, transfer it to an airtight container and freeze it for several hours or overnight. To prevent ice crystals from forming, press a piece of plastic wrap directly onto the surface of the ice cream before sealing the container.
By following these tips and tricks, you can create great ice cream that’s sure to impress.
Plum ice cream can be customized in many ways. Here are some variations that I think are delicious!
- Spiced Plum Ice Cream: Infuse your plum ice cream with warm and comforting spices like cinnamon, nutmeg, and cloves. Simply add a pinch of your favorite spices to the cream mixture while it’s steeping, and let the flavors meld together. Strain before combining with the plum puree for a unique twist on the classic.
- Balsamic Plum Ice Cream: Introduce a tangy note by reducing balsamic vinegar with sugar into a syrup and incorporating it into your plum puree. The balsamic reduction will balance the sweetness of the plums and create a sophisticated flavor profile.
- Almond Plum Ice Cream: Enhance the nuttiness of plums by adding almond extract to your ice cream base. The delicate almond flavor will complement the plum’s natural essence and create a well-rounded, indulgent treat.
- Cream Cheese Plum DIce Cream: For a luxurious twist, mix softened cream cheese into your custard base before combining it with the plum puree. The cream cheese adds tanginess and a velvety texture that beautifully contrasts with the fruity swirls.
- Chai-Spiced Plum Ice Cream: Brew a strong chai tea and let it cool before incorporating it into your cream mixture. The aromatic spices in chai, such as cardamom, cloves, and black pepper, will infuse your plum ice cream with a complex and aromatic flavor profile.
Remember, when experimenting with variations, start with small quantities of additional ingredients and adjust to your taste. Plum ice cream is a canvas for your creativity, so don’t hesitate to explore different flavors that resonate with your preferences.
Frequently asked questions
Can you make lactose-free ice cream?
Absolutely! If you don’t have lactose tolerance and want to enjoy homemade ice cream, you can replace whole milk with lactose-free milk. moreover, you can also use coconut cream or lactose-free heavy cream.
Can you make dairy-free vanilla ice cream?
Yes! If you want a dairy-free ice cream without compromising its creamy and smooth consistency, use full-fat coconut milk instead of dairy milk. You can also add coconut cream instead of heavy cream for more creaminess.
Is ice cream gluten-free?
Ice cream is typically gluten-free, but it’s important to check the ingredients list to make sure there are no gluten-containing additives.
Can I use frozen plums for the plum puree?
Absolutely! Frozen plums work well for the puree. Thaw them before blending and follow the same process as you would with fresh plums.
The Cherry on Top
This plum ice cream recipe offers the best of both worlds: the creamy decadence of classic vanilla ice cream paired with the natural sweetness and vibrant color of fresh plums. The process may take a bit of time, but the results are well worth the effort. Whether you’re using plums from your own tree or they come from the local market, this homemade plum ice cream is bound to become a cherished summer tradition!
List of other ice creams
Here’s the Plum Ice Cream recipe!
Plum Ice Cream
- 1 lbs plums pitted and sliced
- ¾ cup honey
- 2 cup heavy cream
- 1 tbsp ginger grated
- ½ tbsp plum brandy or cherry liqueur optional
- Turn on the oven on 500º
- Wash, pit and cut the plums in half
- Lie them with the skin side down on a baking tray covered with a piece of foil. Bake for 10 minutes or until you see them oozing.
- Put the cooked plums into a blender with the ginger, if using. Puree until smooth. Then add the heavy cream and puree again.
- Strain into a bowl with a fine-mesh strainer.
- Add honey and liquor, if using.
- Transfer to a bowl and chill in the fridge for 2 hours or overnight.
- When ready, take it out of the fridge and make it in an ice cream maker according to manufacture's instructions.
- Serve immediately or put in freezer to chill.