Plums are roasted in cinnamon & sugar and then blended into cream to make a rich ice cream for the summer months.
2 pounds ripe plums, halved and pitted
2 tablespoons dark brown sugar
1 teaspoon freshly ground cinnamon (or more, depending on your taste)
2 cups heavy cream
¾ cup cane sugar
2 tablespoons honey
1 teaspoon vanilla extract
Preheat the oven to 400 degrees F. Place the plums in a 9x13" baking dish.
Sprinkle plums with dark brown sugar, cinnamon, and a few pinches of salt.
Roast the plums for 20-25 minutes until they are fork tender. Remove from the oven and allow to cool for about 5 minutes.
Add 2 cups heavy cream, sugar, honey and vanilla extract to a saucepan. Heat until sugar is dissolved, about 2-3 minutes.
Add a ¼ cup of cream mixture ( to the jar of a blender, along with the roasted plums and their juices. Blend until very smooth, about 1 minute. If you have a high-speed blender, your pulp should be fully blended. If not, you can pour the mixture through a sieve to make sure you get rid of any pieces.
Add the remaining milk to the bowl and mix until thoroughly combined. Cover the bowl with plastic wrap and refrigerate until very cold, at least 4 hours of overnight.
Churn the mixture in the bowl of your ice cream maker, according to your ice cream maker’s instructions. Serve immediately for soft serve or alternatively transfer to a freezer-safe container and freeze overnight.
Recipe by The Motherload at http://momadvice.com/blog/2014/07/roasted-plum-cinnamon-ice-cream