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.
- 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
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.
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.
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.
ice cream maker, blender or food processor