I’m a unashamed stone fruit devotee. I particularly love plums. This is my season!
There were perfectly ripe plums at my local farmers’ market this week. So, it being summer, I decided to make ice cream.
This is a David Lebovitz recipe from his cookbook The Perfect Scoop. The cookbook is available through your local bookstore. Lebovitz is a Paris-based cookbook author whose early career included a stint at Berkeley’s Chez Panisse.
This ice cream would be a perfect light end to an elegant meal. It is an intense plum pink color and, with the cup of cream, is just creamier than a sorbet. The plum flavor is intense.
Here is the ice cream as I prepared it in my kitchen.
Plum Ice Cream
July 29, 2025
Ingredients
- 1 pound plums (variety with dark red flesh)
- 1/3 C. water
- 3/4 C. plus 3 T. sugar
- 1 C. heavy cream
- 1/2 t. brandy or kirsch
Directions
- Step 1 Pit plums and slice into eights. Put plums and water in a non-reactive pan and cook until the plums are tender and begin to break down. This will take about 10 minutes over medium heat.
- Step 2 Remove pan from heat, stir in the sugar until it dissolves and let plum/sugar mixture cool.
- Step 3 Stir cream and brandy into plums and blend in a blender until you have a smooth consistency. Chill. Process in an ice cream maker.
