We have so many plums that I’m repeating crowd favourites. This plum ice cream recipe was a big hit at a dinner we were invited to a few weeks ago, and my daughter and I re-made it recently with a few improvements to bump up the ginger flavour.
The recipe is from Serious Eats, and calls for two pounds of plums. Here’s what that amount of our golf ball sized plums looks like:
This summer, we’ve had a real bumper crop of this stone fruit. Any extra fruit we can’t eat right away, I pit, cut, weigh, roast, then freeze. Here’s two pounds of roasted plums. The colour from the skins comes out when the flesh starts to break down:
The first time we made this, I wasn’t too careful about measuring the ginger. The flavour was pretty muted, so I kept adding powdered ginger to up the zing, but it tasted like powdered ginger. On our second go around, I Microplaned the ginger, measured out two tablespoons, then my daughter added some chopped candied ginger. Both times, we used a fragrant honey and a plain brandy.
This is another standout ice cream, not too heavy or rich since it’s not made with any eggs. All the flavours play together so nicely: the plum is tart, the honey sweet, and the ginger adds a bit of background heat. Highly recommended. I would make this again, especially with blue plums to get the beautiful mauve colour.