Italian Plum Ice Cream

1. 1

   Place plums, sugar, water, and vanilla bean in a saucepan over medium, and cook, stirring occasionally, until the plums are soft, 5 to 8 minutes. Remove pan from heat, and let plums cool to room temperature. Remove vanilla bean, and discard, or rinse and reserve for another use.

2. 2

   Process plum mixture, cream, and lemon juice in a blender until almost smooth. (There should be some pieces of plum throughout the ice cream.) Chill overnight.

3. 3

   Place chilled mixture in a freezer container of a 1-quart electric ice-cream maker, and freeze according to the manufacturer's instructions. Transfer to an airtight container, and freeze until firm but still scoopable, at least 4 hours.

4. 4

   Nectarine Ice Cream: Substitute 1 lb. nectarines for the Italian prune plums. In Step 1, decrease cooking time to 3 to 5 minutes. Add 1/2 teaspoon of lemon zest to blender in Step

* Per serving · 4 servings · Values may vary.

No additional tips available.