Plum Ripple Loaf

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   ["Lightly oil a 8x4x2"" loaf pan, or line carefully with plastic wrap (any wrinkles in the wrap will show in the finished loaf).", "Drain plums and reserve 1 cup of the syrup.", "Pit plums.", "Put fruit and 1/4 cup of the syrup into the bowl of a food processor or blender and puree until fairly smooth.", "Put ice cream in medium bowl.", "Stir in remaining 3/4 cup syrup, in 2 batches, until smooth.", "Spoon half of ice cream mixture into prepared pan.", "Add half of the plum puree and swirl once with a rubber spatula to marble.", "Working quickly, add rest of ice cream mixture and swirl with remaining puree as above.", "Place loaf pan into a larger pan for easy handling.", "Cover and freeze at least 8 hours, until firm.", "To serve: run a thick knife around edge of pan.", "Dip pan briefly (2 to 3 seconds) in very hot water and unmold onto a high-rimmed serving dish.", "Garnish with fresh plum slices.", "Slice loaf 1/2"" thick using a long, thin knife dipped in hot water."]

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