With summer in full swing, I thought I would share another yummy frozen treat that you can create with fresh fruit. If last week’s 3-ingredient Watermelon Granita was just too light for you, you will love the bold and rich flavors of this Roasted Plum & Cinnamon Ice Cream. Today I am sharing this delicious homemade ice cream that you can create with just a few ingredients and a basic ice cream maker. Of course, if you don’t have an ice cream maker, no worries! Check out this technique for making ice cream without an ice cream maker and use that this summer.
I partnered with Walmart on this project. Each month they give me a produce challenge and it constantly pushes me out of my box to try cooking with produce items that I am less familiar with and to invent new flavor combinations.
Have you ever cooked with plums? Confession time. I had not. Plums have never been on my radar before, but I thought I might try incorporating them into a fruit ice cream. They remind me a lot of peaches, although a bit more tart, and the flesh reminds a bit of a grape. When selecting plums at the market, look for ones that yield to gentle pressure and that are slightly soft at their tip. While you can also purchase plums that are firm and ripen them at home, avoid those that are excessively hard as they will be immature and will probably not develop a good taste and texture profile. When making this ice cream, it is better to go for a fruit that is a bit more ripe to add to the sweetness and also make it easy to remove the pit. Just as a reminder though, if you are unhappy with your purchase for any reason, Walmart does offer a 100% freshness guarantee on all of their produce.
Plums that are not yet ripe can be left at room temperature. As this fruit tends to mature quickly, check on them in the next day or two to ensure that they do not become overripe. Once they are ripe, plums can be stored in the refrigerator for a few days.
The roasting of the plums is a bit torturous because the house smells heavenly.The worst part is that then you have to scrape all of that heaven into your blender and then wait a whole day before you can churn it into ice cream. To help with these difficulties, be sure to make an extra pan of these and eat them with a pint of vanilla ice cream from the freezer. You will thank me later.
The beautiful hue of this ice cream is all naturally made. The skin give this ice cream it’s pinkish-purplish hue that happens to be my daughter’s favorite color. I loved this color so much that I decided to make this post dark and moody like these plums. The richness of the fruit deserved a little of the dark treatment on the shots. I hope you love them as much as I do. I admit that experimenting with light while photographing a frozen treat might have not been my smartest moment. In the end though, I loved how these turned out and am thankful that I have a creative platform where I can practice my techniques.
I hope you can treat yourself to this rich, slightly sweet, slightly tart, and fully roasted flavor of this Plum & Cinnamon Ice Cream for a summer treat this year! If you are looking for more ideas to try with fresh produce this summer? Be sure to check out my Baked Strawberry Doughnuts, my Blueberry Sangria Lemonade, my Grilled Tomato Bread With Prosciutto, my Fresh Peach Sorbet, our Slow Cooker Honey Crisp Apple Oatmeal, my 3-ingredient Watermelon Granita, and my fresh Gluten-Free Orange Chicken for some fun ways to incorporate fresh produce in your family’s diet!
Roasted Plum & Cinnamon Ice Cream
- 2 pounds ripe plums, halved and pitted
- 2 tablespoons dark brown sugar
- 1 teaspoon freshly ground cinnamon (or more, depending on your taste)
- Pinch salt
- 2 cups heavy cream
- ¾ cup cane sugar
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- Preheat the oven to 400 degrees F. Place the plums in a 9x13" baking dish.
- Sprinkle plums with dark brown sugar, cinnamon, and a few pinches of salt.
- Roast the plums for 20-25 minutes until they are fork tender. Remove from the oven and allow to cool for about 5 minutes.
- Add 2 cups heavy cream, sugar, honey and vanilla extract to a saucepan. Heat until sugar is dissolved, about 2-3 minutes.
- Add a ¼ cup of cream mixture ( to the jar of a blender, along with the roasted plums and their juices. Blend until very smooth, about 1 minute. If you have a high-speed blender, your pulp should be fully blended. If not, you can pour the mixture through a sieve to make sure you get rid of any pieces.
- Add the remaining milk to the bowl and mix until thoroughly combined. Cover the bowl with plastic wrap and refrigerate until very cold, at least 4 hours of overnight.
- Churn the mixture in the bowl of your ice cream maker, according to your ice cream maker’s instructions. Serve immediately for soft serve or alternatively transfer to a freezer-safe container and freeze overnight.