It’s that fine line between Summer and Fall, and there’s nothing better than something cold and refreshing to beat the heat (I’m in Florida– it’s hot until December).
This roasted plum and cinnamon ice cream has got it covered.
After a couple failed attempts of ice cream with the Kitchenaid attachment (which broke the first time I used it for three different models– Kitchenaid kept sending me new ones!), I had about given up on making ice cream at home. I’d tossed out all three with frustration, and was resigned to sticking to Ben and Jerry’s.
Then gastroparesis struck. Store-bought ice cream, for me, was pretty much out because there was too much sugar, fat, and add-on stuff that I couldn’t control or tolerate. Even store bought frozen yogurt was loaded up with so much crap I didn’t want to try it.
That’s when I discovered the Cuisinart Ice Cream/ Frozen Yogurt/ Sorbet/ Everything Frozen maker. I got it on sale, and I’ve gone a bit overboard making ice cream lately. This ice cream maker is really easy to use and clean, and I’m in love with it. A whole lot of my friends have ended up going home with ice cream for the last few weeks.
This roasted plum ice cream was the first one I attempted, and I took a risk and combined two different recipes. One of my friends bought me “The Perfect Scoop” by David Lebovitz as a gift, and I combined his custard-based vanilla ice cream with his plum ice cream. Then I made the changes of roasting the plums with cinnamon and honey, got rid of the peels, and altered the amounts of milk, cream, and sugar to try to make it more GP friendly. This one is custard-based, making it extra rich and creamy– even with the low fat ingredients.
If my friends excitedly taking home containers of the roasted plum ice cream is any indication, I think Mr. David Lebovitz and I nailed it. It’s got just a touch of tartness, it’s creamy, and it’s not ridiculously overly sweet.
Fun bonus: with the cinnamon and the non-overtly sweet nature of this ice cream, it’ll be just as good in the fall, too!
As a quick note, whenever you’re making frozen ice cream at home, adding a touch of alcohol can help keep it from freezing too hard, as alcohol doesn’t freeze. Whether you add a touch of alcohol or not (uncooked vanilla extract counts), letting homemade ice cream sit out on the counter for 10-15 minutes helps get it the right amount of softness for optimal deliciousness.
Here’s how to make roasted plum ice cream (instructions included for the full indulgence variation can be found in the notes)…
- 3/4 lb plums (about six)
- 2 tbl honey
- 1 tsp cinnamon
- 1 cup low fat half and half
- 1 cup reduced fat milk, + 1/4 cup for plum puree
- 1 tbl vanilla extract
- 4 egg yolks, room temperature
- 1/2 c granulated sugar
- 1/2 tbl vodka (optional. note: this is only to help avoid over-freezing and isn't necessary)
- 1. Preheat oven to 350 degrees.
- 2. Pit plums and cut in quarters. Sprinkle with honey and cinnamon. Put into oven for about 15-20 minutes, or until roasted and tender. Let cool.
- 3. Combined cream, milk, and vanilla. Cook until just boiling, then remove from heat. Let stand for 15 minutes, or until significantly cooled.
- 4. While cream mixture cools, beat together egg yolks and sugar until combined and light yellow in color. Do this in a large bowl.
- 5. Slowly add in small amounts of the warm cream mixture into the eggs, whisking so that the eggs don't cook. Once fully incorporated, add the custard mixture back into the pan.
- 6. Return the custard mixture to medium low heat. Cook for about 6-8 minutes, or until the custard gets thicker. Put the custard into an air tight container, and refrigerate until completely cooled.
- 7. While the custard refrigerates, peel the plums. Add them to a blender with the last 1/4 cup of milk and blend until completely smooth. If needed, you can put the mixture through a sieve or fine strainer. Refrigerate.
- 8. Once the custard and plums are completely chilled, fold the plum mixture into the custard carefully until combined.
- 9. Prepare your ice cream maker, and put the custard mixture in. Follow your ice cream maker's instructions. My ice cream was done in about 25 minutes.
- 10. Put into an air tight container and freeze for at least an hour for best texture.
- After being frozen for several hours, let ice cream stand at temperature 10-15 minutes before scooping out to serve and eat.
- If you have a 2 qt ice cream maker, you can double the recipe.
- Store in an air-tight container to prevent freezer burn.
- If you aren't following a GP diet or are able to consume full fat diary, you can use whipping cream or full fat half and half instead of non-fat half and half, and full fat milk instead of fat free (both will improve flavor and richness). You can also leave the peels on the plums and add in chunks of roasted plum for additional texture.
I know a lot of people with gastroparesis can’t do dairy. If that includes you, it may not be best to attempt this one. If you can do dairy, however, and think you can tolerate it, this ice cream is a worthy treat to indulge in. Whichever you choose (and whether you go all out and use full fat dairy or not), this definitely isn’t a Stage 1 recipe. If you’d like, you can substitute the first cup of half and half with milk, too.
Have you ever made homemade ice cream? What’s your favorite ice cream or frozen yogurt flavor? What flavors do you want to see me post? Leave a comment and let me know!