. It needs just three ingredients of plums, condensed milk, and cream.
This is a super creamy, sweet, sour, no-churn plum ice cream recipe that has a lovely color and intense flavors
4 hrs 10 mins
Fully ripened sweet plums that have dark skin and reddish flesh are best for any plum recipe.
Wash and deseed the fruit and if plums are very large chop them roughly. No need to skin it as the skin has so much flavor and color.
Transfer plum to a food processor and blend until smooth. Make sure the skin is fully blended.
Keep simmering the puree on low heat until the color changes and is slightly thickened. Set it aside and let it cool. Transfer puree to a bowl which will let the puree cool quickly.
Take chilled whipping cream in a large bowl.
Whip it with a beater until you see stiff peaks. That is when you remove the whisk, the cream holds its shape and doesn't melt in smoothness.
Add cooked plum and condensed milk. Mix with the help of a spatula, and keep stirring until the puree is evenly mixed. Do a taste test and add one extra tablespoon of lemon juice if you like it sour.
Transfer ice cream to a container, preferably with a lid. Then cover it with butter paper or cling wrap. It should touch the surface of ice cream. This doesn't allow icicles to form on the surface.
Freeze the homemade ice cream for at least four hours. Remove the ice cream 10 minutes before serving so it is scoopable and then scoop it into the ice cream cups. Serve immediately, Enjoy!
By Mariam Sodawater