1Cvery ripe plumspitted, peeled, and chopped (about 10-12 small plums)
¼Csugar
2large eggsroom temperature
½Csugar
2Cheavy cream
1Cwhole milkdo not use low-fat or non-fat
½teaspoonvanilla extract
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Instructions
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.