When summer delivers a bumper crop of fresh juicy plums, ice cream is a cool and delicious way to make sure you enjoy every last one of them. This homemade ice cream is super creamy, sweet, and a little bit tart. I am a fan of tart frozen yogurt and the slightly tangy flavor of this luscious plum ice cream excited me the moment I first tried it.
This is an easy and simple recipe that requires an ice cream maker for the smooth texture of the best plum ice cream. This is a wonderful summer recipe with fresh plums that are juicy and in season. Even if they are a bit sour, this plum ice cream comes out fantastic.
This fresh fruit ice cream recipe is churned in an ice cream maker. It helps make it creamy and dreamy. The texture is smooth & divine almost like gelato.
There are no artificial ingredients here, just real cream, milk, sugar, and eggs. I do not recommend making any adjustments to try and make the fat content less. This will result in an icy consistency so please use full-fat milk and heavy cream as directed for this homemade plum ice cream.
This also has less sugar than other ice cream recipes, so do not cut back on the sugar either. I wanted this to do the plum's tartness justice and let the fruit shine by adding less sugar to the mixture from the onset.
Best Plums to Use
When making ice cream, fresh fruit makes a wonderful flavor. My mango ice cream recipe is one of the best. Almost any kind of plum will work in this recipe. The best plum varieties are Santa Rosa, Black Beauty, American plum, & Stanley. European (Autumn sweet) and Japanese plum (Elephant heart plums) varieties work wonderfully too. I have used Italian prunes and OMG!
How to Make Plum Ice Cream
*** Ensure your ice cream maker will be ready to freeze the mixture in about an hour. This usually means the insert should be in the freezer the night before. ***
Combine prepared plum flesh with ¼ cup sugar in a measuring cup or single-serving Ninja capsule. Mash as you go. Let sit in the refrigerator for 30 min. Puree them in the blender.
In a medium bowl, use a hand mixer to beat eggs with ½ cup sugar until foamy. Next, add cream, milk & vanilla and beat until combined.
Next, add ¾ of the plum puree and beat until combined. My mixture was just barely tinted pink. Place bowl in the freezer for 30 min to get cream very cold before going into ice cream maker. Put the remaining plum puree in the refrigerator to keep it cold. You do not want warm plum puree going into your frozen ice cream later.
Churn the Ice Cream
Freeze in the ice cream maker and when about a minute before it is ready to drizzle in the remaining ¼ of the plum puree swirl throughout.
The rest of the plum mixture will swirl in and combine. Once the ice cream is fluffy and has the consistency of soft serve, it is ready. Remove the ice cream from the machine and transfer it to a freezer-safe container that has a tight-fitting lid.
Place the container in the freezer. Freeze for an additional hour if you like a soft serve consistency. For a more solid ice cream, freeze for 3-4 hours. It will then be scoopable for a cone or bowl.
PIN FOR SAFEKEEPING & SHARING!
Plum Ice Cream PIN[/caption]
Product Recommendations for this Recipe:
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Plum Ice Cream
- ice cream maker
- 1 C very ripe plums pitted, peeled, and chopped (about 10-12 small plums)
- ¼ C sugar
- 2 large eggs room temperature
- ½ C sugar
- 2 C heavy cream
- 1 C whole milk do not use low-fat or non-fat
- ½ teaspoon vanilla extract
- Ensure your ice cream maker will be ready to freeze the mixture in about an hour. This usually means the insert should be in the freezer the night before.
- Combine plums with ¼ cup sugar in a measuring cup or single-serving Ninja capsule. Mash as you go. Let sit in the refrigerator for 30 min. Puree them in a blender.
- In a medium bowl, use a hand mixer to beat eggs with ½ cup sugar until foamy. Next, add cream, milk & vanilla and beat until combined.
- Then add ¾ of the plum puree and beat again. My mixture was just barely tinted pink. Place bowl in the freezer for 30 min to get cream very cold before going into ice cream maker.
- Put the remaining plum puree in the refrigerator to keep it cold. You do not want warm plum puree going into your frozen ice cream later.
- Prepare/freeze the mixture in the ice cream maker according to your machine’s instructions. Then about a minute before it is ready, drizzle in the remaining ¼ of the plum puree to swirl throughout.
- Spoon the ice cream into an air-tight container that is ok to use in the freezer. Freeze an additional 1-2 hours to get more solid, it will be softer than even a soft-serve if you do not freeze any additional time in the freezer.
- This ice cream will store for up to 2 weeks in the freezer in an air-tight container.
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