Any kind of sweet plum—from Italian prune to Greengage—makes wonderful ice cream.

1/2 cup sugar
1/3 cup water
1 lb ripe plums
2 Tbsp lemon juice
2 cups heavy cream, cold

1. Slice plums in half and remove pits. Cut plums into eighths.

2. Combine sugar and water in a medium nonreactive saucepan over low heat. Whisk until the sugar dissolves completely.

2. Add plums and lemon juice to the saucepan and cook over medium heat, stirring occasionally and mashing the plums as you go until they are falling apart, about 8 to 12 minutes.

3. Pour the plum syrup into a large bowl and let cool to room temperature. Pour the heavy cream into the cooled syrup. Thoroughly combine.

4. Freeze in an ice cream machine according to the manufacturer’s directions. Let the ice cream set in the freezer for about 20 minutes before serving. If you must save your homemade ice cream for another day, freeze it in small, airtight containers to retain its texture. Let ice cream soften on the counter for 10 minutes before serving.

Makes 4 cups

Recipe by Edible Portland

Photo by Leah Harb

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