Plums arrive at our market in early September, toward the end of peach season and at the beginning of apple season. They’re a gateway fruit of sorts, bridging the seasons of summer and autumn. While the pale, violet- colored and extraordinarily sweet variety called Sugar Plum is my favorite to use in this ice cream, the larger and mellower Italian prune plum works well, too. Unlike classic ice cream, in which eggs and cream are cooked together to form a custard, this recipe uses raw egg yolks, resulting in a flavor and texture that I prefer.
MAKES: ABOUT 1½ QUARTS
INGREDIENTS:
- 2 cups whole milk
- 2 cups heavy cream
- 1 cup honey
- ¼ teaspoon ground cloves
- 1 teaspoon finely grated orange zest
- 2 egg yolks
- 2 pounds plums
- 1 tablespoon unrefined cane sugar
INSTRUCTIONS:
- Combine the milk, cream, honey, cloves, and orange zest in a saucepan over low heat and whisk until the honey dissolves and the mixture is warm to the touch.
- Add the egg yolks and whisk until thoroughly combined.
- Pour the liquid through a fine-mesh strainer set over a bowl to remove any lumps of egg or large bits of orange zest.
- Cover and refrigerate until the liquid is completely cold, at least 12 hours.
- Preheat the oven to 425°F.
- Split the plums in half and pluck out their pits.
- Arrange the plums cut side up in a 9 by 13-inch baking dish and roast for 20 minutes, until they yield to the gentle pressure of a knife.
- Remove the dish from the oven and let the plums cool completely.
- When the plums are cool enough to handle, chop them into bite-sized pieces.
- Fold the plums and their juice into the chilled liquid.
- Churn the mixture in an ice cream maker according to the manufacturer’s instructions.
- Transfer the ice cream to a container, cover, and store in the freezer. It will keep for about 2 weeks.
