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1
Pulse ginger in a food processor until finely chopped; transfer to a large saucepan.
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2
Add plums, sugar, salt, and 5 cups water.
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3
Bring to a boil over medium-high heat.
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4
Reduce heat to medium.
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5
Simmer, stirring occasionally, until sugar has dissolved and plums have broken down, about 15 minutes.
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6
Pour plum mixture through a fine sieve into a 9 x 13-inch shallow nonreactive dish; discard solids.
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7
Stir in vanilla.
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8
Chill in freezer until edges are frozen, about 1 1/2 hours.
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9
Remove from freezer; scrape with fork tines, pulling from edges into center.
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10
Return to freezer.
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11
Repeat process every 30 minutes until mixture is the texture of shaved ice, about 4 1/2 hours.
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12
Spoon into serving bowls; garnish with plums.
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13
A hot day is the perfect excuse for an impromptu ice cream party.
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14
Stock an assortment of cones, and make chocolate and caramel sauce ahead of time.
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15
To make caramel sauce, simply add cream, vanilla, lemon juice, and butter to hot sugar caramel.
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16
For a rich chocolate fudge sauce, melt bittersweet chocolate in heavy cream.
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17
Both of these sauces can be kept in the refrigerator for up to 1 week.
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18
Quickly cooking some berries with a little sugar makes a delicious and simple fruit sauce for sundaes, too.
