Plums are frequently described as “spicy,” but until you taste this ice cream, with its subtle hints of pepper and allspice, you probably won’t know just how appropriate that word is.
MAKES 1 QUART
2 |
pounds red-skinned plums or Pluots |
¾ |
cup sugar |
¾ |
teaspoon black peppercorns |
½ |
teaspoon whole allspice |
¾ |
cup heavy cream |
¼ |
cup whole milk |
½ |
teaspoon salt |
Pit and chop the plums; you should have about 4 cups. Place them in a large bowl with the sugar. Stir to combine. Set aside for 30 minutes to macerate, stirring occasionally.
Crush the peppercorns and allspice with a heavy pan or with 1 or 2 pulses in a spice grinder. Leave in large pieces so they can be strained out later. Bring the spice mixture, cream, milk and salt to a simmer in a small saucepan. As soon as bubbles appear around the edge and a skin forms on top, remove the pan from the heat and cover. Set aside for 30 minutes to steep.
Place the fruit in a blender and strain the cream mixture over the top, discarding the spices. Puree until smooth. The mixture will be slightly thinner than a milk shake. Pour into a bowl and refrigerate for 30 minutes.
Freeze in an ice-cream machine according to the manufacturer’s instructions until the mixture has the texture of soft-serve ice cream. Spoon it into a container, cover and place in the freezer for 1 hour. Serve immediately. (If the ice cream is left in the freezer overnight, it may become icy. Allow it to warm slightly outside the freezer before serving.)