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.

Roasted Plum, Ginger, and Honey Ice Cream

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


  • 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


  1. 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.

  2. 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.

  3. 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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