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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.
About This Recipe
| Yield: | Serves 10 (makes 1 1/2 quarts) |
| Active time: | 30 minutes |
| Total time: | 1 hour |
| Special equipment: | ice cream maker, blender or food processor |
| This recipe appears in: | Scooped: Roasted Plum, Ginger, and Honey Ice Cream |
Ingredients
- 2 pounds plums, stoned and halved
- 2 tablespoons ginger, grated
- 2 tablespoons plum brandy
- 2 cups heavy cream
- 1 1/2 teaspoons kosher salt
- 3/4 to 1 cup wildflower honey, to taste
Procedures
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1
Preheat oven to 500°F with a rack in the middle. Line a lipped sheet pan with aluminum foil and arrange plums, cut side up, in a single layer. Roast for 15 minutes, until plums are jammy and offer no resistance to a paring knife. Remove from oven and wrap in aluminum foil to cool for 10 minutes.
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2
Transfer plums to blender or food processor with ginger and plum brandy. Blend till smooth, then add cream. Blend again for 30 seconds or until very smooth. Pour through a fine-mesh strainer into a bowl or storage container. Stir in salt and 3/4 to 1 cup of honey, to taste.
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3
Chill overnight, then churn the next day according to manufacturer’s instructions. Serve immediately as soft serve or let firm up in freezer for 2 to 3 hours.
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