Mmmm. what can I say? It's a David Lebovitz ice cream... mmm... The tartness of the plums makes a very flavourful ice cream.
I'm linking this to Cookbook Sundays at Brenda's Canadian Kitchen
Plum Ice Cream
(adapted from "The Perfect Scoop" by David Lebovitz)
1 pound (450gm) plums (about 8)
1/3 cup (80ml) water
3/4 cup plus 2 tablespoons (180gm) sugar (I use 150gm, depends on the sweetness of the plums)
1 cup (250ml) heavy cream
1/2 teaspoon kirch (I omit this)
Slice the plums in half and remove the pits. Cut the plums into eighths and put them in a medium, nonreactive saucepan with the water. Cover and cook over medium heat, stirring occasionally, until tender, about 8 minutes. Remove from the heat, and stir in the sugar until dissolved. Let cool to room temperature.
Once cool, puree in a blender or food processor with the cream and kirsch until smooth.
Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer's instructions.
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