You will need an ice cream maker for this. But the recipe itself is so easy, we hope you try it. There are no egg yolks involved, so it's not a heavy dessert. You can experiment with cream substitutes if you like, but for us, this tangy yet sweet combination of flavors was outstanding and the color so inviting that we couldn't get enough!
Ingredients
1 pound (450 grams) ripe but firm plums, (We used red Santa Rosas but any will work -- use about 8 good sized ones).
⅓ cup water
¾ cup plus 2 tablespoons sugar
1 cup heavy cream
½ teaspoon kirsch (ok, I may have used just a little more; it's optional but if you have it, use it!).
Instructions
slice the plums in half and remove the pits.
Cut each half into 4 wedges and put them all into a medium saucepan with the water.
Cover and cook over medium heat, stirring occasionally, until tender, about 8 minutes.
Remove from the heat, and stir in the sugar until dissolved. Let cool to room temperature.
Once cool, puree in a blender or food processor with the cream and kirsch until smooth... it will turn a beautiful color!
Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker until you get the consistency you want, about 20 - 30 minutes. Put into freezer containers until you're ready to enjoy, and at that time, let it sit on the counter for 5 minutes or so to soften just a tad before serving.
Recipe by Food and Friendship at https://www.foodandfriendshipsantabarbara.com/2020/08/19/time-for-dessert-plum-perfect/