Fresh Purple Plum Ice Cream Recipe
Are you looking for ways to add zing to the holiday season, if so, this Fresh Purple Plum Ice Cream is sire to double up the fun! Fresh tasting purple plums wrapped in lemon-vanilla flavoring and topped with heavy cream-WOW, there's nothing more you can ask for in a dessert! Give it a try and just indulge!
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
24 fresh purple plums, pitted and quartered
1 cup sugar
1/2 cup light corn syrup
1 1/2 cups water
2 teaspoons unflavored gelatin
1/3 cup cold water
2 tablespoons lemon juice
2 teaspoons vanilla extract
2 cups heavy cream, whipped
Directions
Mix the plums, sugar, corn syrup, and water in a saucepan.
Simmer, uncovered, over low heat until fruit is very tender, about 25 minutes.
Force plum mixture through a sieve or food mill.
Soften gelatin in the cold water.
Immediately add gelatin to hot sieved mixture, stirring until completely dissolved.
Blend in lemon juice.
Chill until mixture is thick and syrupy.
Blend extract into whipped cream and fold into plum gelatin mixture.
Pour into refrigerator trays and freeze until mushy.
Turn into a chilled bowl and beat until smooth; return to trays and freeze until firm.
Simmer, uncovered, over low heat until fruit is very tender, about 25 minutes.
Force plum mixture through a sieve or food mill.
Soften gelatin in the cold water.
Immediately add gelatin to hot sieved mixture, stirring until completely dissolved.
Blend in lemon juice.
Chill until mixture is thick and syrupy.
Blend extract into whipped cream and fold into plum gelatin mixture.
Pour into refrigerator trays and freeze until mushy.
Turn into a chilled bowl and beat until smooth; return to trays and freeze until firm.
