Wednesday, August 6, 2008

Plum Ice Cream

How about some delicious, refreshing ice cream. Last year, I bought a very inexpensive ice cream maker at a church sale. It only cost me $2.00 so I figured that if I ever used it even one time I would get my money's worth out of it. It is called "The Big Chill" by Salton. Well, so far this summer D and I have made two types of ice cream. The first type we made is Plum Ice Cream from David Lebovitz's book The Perfect Scoop. We went through the entire book. It is a beautifully photographed cookbook. D picked out the plum ice cream recipe. He thought it would be great to make plum ice cream because (1) it is an unusual flavor that you can't buy it in a grocery store or at any ice cream shops; and (2) he likes plums. I followed the recipe explicitly except I didn't use the kirsch that was called for. I didn't want to use any alcohol in the recipe so I substituted the juice from a jar of maraschino cherries. We really liked the results of the recipe except both my mom and D say the ice cream tastes more like cherry than plum. I don't agree. It also results in such a pretty pink colored ice cream. Try this recipe yourself and let me know what you think.

Plum Ice Cream by
David Lebovitz

1 pound plums (about 8)
1/3 cup water
3/4 cup plus 2 tablespoons sugar
1 cup heavy cream
1/2 teaspoon kirsch (substitute 1/2 teaspoon juice from maraschino cherries)

Slice the plums in half and remove the pits. Cut the plums into eighths and put them in a medium, nonreactive saucepan with the water. Cover and cook over medium heat, stirring occasionally, until tender, about 8 minutes. Remove from the heat, and stir in the sugar until dissolved. Let cool to room temperature.
Once cool, puree in a blender or food processor with the cream and kirsch until smooth.
Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer's instructions.
The Creative Cook