Serious Eats: Recipes

Roasted Plum, Ginger, and Honey Ice Cream

[Photograph: Max Falkowitz]

You won't need eggs for this ice cream, which is thick and dense thanks to the plums and honey. A couple spoonfuls of plum brandy helps as well, both for texture and to amplify the plums' honeyed flavor. I'm partial to 10-year-aged Slivovitz, but you can use any plum brandy (or other brandies for that matter) that you like.

Printed from

© Serious Eats