My cooking and baking activity has been a bit limited of late, with floor-refinishing, painting and other work going on in my kitchen. I've managed to unseal the stove and counters on the weekends, though, so I'm not in total cooking-withdrawal!
I saw some lovely black plums at the store a couple of weeks ago, and turned to David Lebovitz for inspiration. He has a recipe for plum ice cream in his book The Perfect Scoop. I wasn't sure exactly how plums would be in ice cream, but there's only one way to find out, right?
- You can find the recipe here. As far as ice creams go, this one has a minimum of rich ingredients.
- I used black plums for this recipe
- An immersion blender makes quick work of pureeing ice cream bases and there's little to wash up afterwards!
- After pureeing, I strained the mixture to remove most of plum skin.
- I couldn't believe the gorgeous color of this ice cream.
I loved this - so simple, with just a few ingredients. The ice cream is almost almost like sorbet, with its very concentrated tart-ish plum flavor, but the texture has a rich smoothness that betrays the cream in it. I'm savoring this one, doling it out a spoonful at at time! It would be great with Dorie's Dimply Plum Cake (see my posts here and here)!