In ice cream, there is no wrong answer. Everyone wins with ice cream. Even not-so-great ice cream is still like. Yeah. Pretty good.
(It occurs to me that health nuts might think that ice cream is the wrong answer, but my rebuttal is that this definitely has fruit. And dairy is also good for you. And lay off, already, okay?)
This is the first ice cream recipe I've outright invented, because the plums in our fridge just looked amazing and round and plump, and I've never had plum ice cream. So why not? What could go wrong?
Nothing. The answer is nothing is wrong with this.
Ugh, and cardamom. Get in my life. If I wasn't concerned about things getting lodged in my brain, I might walk around with a cardamom pod stuck in each nostril.
Depending on the sweetness of your plums, this ice cream has a bit of tartness to it. I'm okay with it. It cuts the sugar a bit and adds interest, in my opinion.
If only world peace were as simple as sharing an ice cream cone, right?
Roasted Plum Ice Cream
1½ cups (350 grams) heavy cream
10 lightly crushed green cardamom pods
1½ pounds (about 6-7) ripe plums
2 tablespoons brown sugar
¼ teaspoon ground cardamom
¾ cup (150 grams) granulated sugar
1 teaspoon vanilla extract
Combine crushed cardamom pods and heavy cream in a medium saucepan and bring to a simmer. Then remove from heat, cover, and set aside for an hour.
Preheat oven to 425 F. Halve plums. Place cut side up on a sheet lined with parchment. Roast until plums are tender and can be easily pierced.
Place hot plums in a food processor. Add ground cardamom and brown sugar and process until smooth. Strain into a bowl using a fine mesh sieve.
Strain out the cardamom pods and combine the cream with the plum purée. Stir thoroughly, cover, and transfer to the fridge to chill for overnight.
Add vanilla extract and granulated sugar and stir. Place the mixture in the bowl of an ice cream maker and freeze. This took about 20-25 minutes. Freeze until firm. Enjoy!
