Plum Ice Cream Recipe
Plum Ice Cream Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Here's a pretty ice cream that is such a light refreshing finale to a holiday meal, it melts any resistance to dessert!
Recommended: 22 Best Summer Pies
MAKES:
32 servings
TOTAL TIME:
Prep: 15 min. Process: 20 min./batch + freezing
MAKES:
32 servings
TOTAL TIME:
Prep: 15 min. Process: 20 min./batch + freezing

Ingredients

  • 2 cans (30 ounces each) whole plums
  • 6 cups milk
  • 4 cups heavy whipping cream
  • 2 cups sugar
  • 1/3 cup lemon juice
  • Red food coloring, optional

Directions

Drain plums, reserving 1 cup syrup. Peel plums and remove pits. Place in a food processor, cover and process plums until smooth.
In a large bowl, combine the milk, cream, sugar, lemon juice, plums, reserved syrup and food coloring if desired. Stir until sugar is dissolved.
Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Allow to ripen in ice cream freezer or firm up in refrigerator freezer for 2-4 hours before serving. Yield: 4 quarts.
Originally published as Plum Ice Cream in Country Woman Christmas Annual 2003, p47

Nutritional Facts

1/2 cup: 195 calories, 13g fat (8g saturated fat), 47mg cholesterol, 34mg sodium, 20g carbohydrate (18g sugars, 0 fiber), 2g protein.

  • 2 cans (30 ounces each) whole plums
  • 6 cups milk
  • 4 cups heavy whipping cream
  • 2 cups sugar
  • 1/3 cup lemon juice
  • Red food coloring, optional
  1. Drain plums, reserving 1 cup syrup. Peel plums and remove pits. Place in a food processor, cover and process plums until smooth.
  2. In a large bowl, combine the milk, cream, sugar, lemon juice, plums, reserved syrup and food coloring if desired. Stir until sugar is dissolved.
  3. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Allow to ripen in ice cream freezer or firm up in refrigerator freezer for 2-4 hours before serving. Yield: 4 quarts.
Originally published as Plum Ice Cream in Country Woman Christmas Annual 2003, p47

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