Buttermilk Plum Swirl Ice Cream

 I had been saving this recipe for Plum ice cream for awhile.

The black plums at our local store Friday were so nice that I bought enough to eat and make the ice cream.

 The ice cream has a few extra steps but is well worth making. Bettie and I thought the plums cooked to swirl in the ice cream were good enough to eat as a pour on sauce for cake, ice cream and maybe on toast if cooked down a little more.

 I got impatient and did not wait long enough for my plum sauce to freeze well so mine isn’t as pretty as the recipe photo, but it sure tastes good. I added about a teaspoon of Amaretto to the ice cream for the flavor and to keep it from freezing so hard. Also added a teaspoon of vanilla which is not in the original recipe.

 I really think this would work well with any stone fruit, but the plums are tangy and really make a great ice cream and look so good.

Buttermilk Plum Swirl Ice Cream

Ingredients

2 cups half-and-half

1 cup buttermilk

1 cup heavy cream

6 large egg yolks

1 1/3 cups sugar

1 teaspoon vanilla

2 cups peeled, chopped black plums

1 tablespoon light corn syrup

3 Tbsp. sugar

1/8 teaspoon table salt

2 teaspoons fresh lemon juice

1 teaspoon Amaretto or other liqueur opitional

Directions

  Whisk together first 4 ingredients and 1 1/3 cups sugar in a medium saucepan. Cook over medium-low heat, whisking often, 10 to 12 minutes or until mixture just begins to boil. Pour mixture into a medium-size metal bowl. Fill a large bowl halfway with ice water. Place bowl containing custard mixture in ice water, and cool completely (about 30 minutes), whisking occasionally. Cover and chill custard mixture 2 hours.

  Meanwhile, stir together plums, corn syrup, salt, and remaining 3 Tbsp. sugar in a small saucepan, and cook over medium heat, stirring occasionally, 12 minutes or until plums are very tender. Remove from heat; let stand 15 minutes. Stir in lemon juice. Cover and chill plum mixture 2 hours.

  Pour custard mixture into freezer container of a 2-qt. electric ice-cream maker, and freeze according to manufacturer's instructions. (Instructions and times may vary.) Transfer ice cream to a freezer-safe bowl or pan, and freeze 1 hour. Meanwhile, freeze plum mixture 30 minutes. Dollop frozen plum mixture over frozen ice cream, and gently swirl.