Roasted Plum Ice Cream

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Hello my friends!  The temperatures are dropping here in San Diego and I can feel the seasons shifting, although we’re certain to have at least a few more hot weeks before the year ends.  My neighbor says we’re in the midst of the battle between summer and fall, which I love.  For now I’m basking in the mild weather and thanking my lucky stars for a break in the sweltering.  I’m also squeezing in the last of the summer treats before I dive back into roasting winter squashes and simmering soups for hours over the stove.  I found some pink plums at the market the other day and decided they would be the perfect way to celebrate the change of season, so I roasted them with a nod to fall and then turned them into ice cream as a farewell to summer.  And oh me oh my, I’m so happy I did!  With a richness from roasting, the flavor of the plums is sweet but not overt; delicate but also somehow decadent.  Or maybe it was the dark chocolate and the toasted coconut (which I strongly recommend as a topping) that brought about the decadence.  Either way, this ice cream will not disappoint.  I hope you love!  xx- Sarah

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Roasted Plum Ice Cream

Roasted Plum Ice Cream

Ingredients

  • 1 1/2 cups creme fraiche
  • 6 medium/large pink plums (I'm sure regular purple plums would also be delicious!)
  • 1 egg
  • 3 egg yolks
  • 1/4- 1/2 cup raw honey
  • dark chocolate, toasted coconut for topping (optional but highly recommended!)

Instructions

  • Preheat oven to 350º. Slice plums in half, remove pits. Place plums middle sides up in a small roasting pan (preferably one with sides to catch the juice once the plums are roasting)
  • Place plums in oven and roast for 3-45 minutes, or until very well softened. Remove and let cool.
  • In a blender combine the plums and creme fraiche. Blend at a high speed until completely combined.
  • Add 1/4 cup of honey and taste. Add additional honey if you'd prefer a sweeter ice cream (the sweetness of the plums will vary so be flexible with the amount of honey and adjust to your preference!)
  • Add egg and yolks and blend at a low speed until combined. Place mixture into the refrigerator for 2 hours. Follow the instructions on your ice cream maker and add the mixture as advised.
  • Top with shaved dark chocolate and toasted coconut.
  • Enjoy!
http://ahouseinthehills.com/2016/09/07/roasted-plum-ice-cream/

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Reader Comments

  3. kayla|

    This looks so good, but I wonder about the raw egg yolks in the mix (especially for us pregnant ladies). Do you think there would be a way to make this that would involve tempering the yolks somehow? I might have to do some recon because I REALLY want to make this. It looks INCREDIBLE! 🙂

    Reply
  5. Charlie|

    45 degrees here in NB Canada. Can’t say I like it.

    Your ice cream sounds delicious. Bookmarking it for a warmer day.

    Reply