I’m not usually a fan of having a bunch of kitchen gadgets around, but even when we lived in a tiny studio apartment the ice cream maker attachment to my stand mixer proved to be a kitchen necessity. My husband always talked about this creamy lemon ice cream he used to eat in Turkey and how he could never find anything like it in America. After we got an ice cream maker lemon was the first variety we tried and we were actually able to come up with an acceptable version of the one he remembered. After experimenting with more flavors and getting used to the extra creaminess that homemade ice cream has, it’s very very difficult to go back to store bought ice cream. If you like ice cream, I highly suggest trying to make your own, it’s definitely worth it. This week we got some great little plums in our farm basket and I couldn’t wait to try making ice cream with them.
Plum Ice Cream
1 pint plums
1/2 cup water
1 cup sugar
1 1/2 cup heavy cream
1 1/2 cup 1% or 2% milk
1 teaspoon vanilla paste or extract
2. Add the plums, water and 1/2 cup sugar to a bowl on low heat and let them cook down until the plums get mushy and the liquid gets syrupy (usually about 20-30 minutes).
3. Let the plum mixture cool.
4. Add the cream, milk, vanilla and the rest of the sugar to a bowl and whisk slightly to combine.
6. Add the entire mixture to an ice cream maker and follow the ice cream maker’s instructions.
I’ve found that the ice cream is very soft when it comes out of the ice cream maker but it’ll harden up after about 12 hours in the freezer. Enjoy!