This ice cream is one of my go-to recipes when I need something that is allergen-friendly and simple, and for which I have all the ingredients on hand. This recipe is inspired by the plum ice cream recipe in “The Perfect Scoop” by David Lebovitz, which I’ve tweaked some and made dairy-free.
Awhile back, I was blessed with a plethora of black friar plums. We ate them fresh, I made jam… and the rest I pureed, brought to a boil (which makes them a pretty purple color), and canned them. I was also blessed with a whole box of apricots, which I pureed and froze. So I have a lot of puree on hand.
Doesn’t everyone? Don’t all normal women have these things hanging around?
Someday I must meet a normal woman. They’ve got to be fascinating. I’m told that I don’t fit the description very well.
Back to our show.
If there’s anything the Moose likes better than bread, it’s ice cream. Which he can’t have as it’s dairy. Once I figured out that coconut milk makes a decent substitute for cream, we hauled out the ice cream maker and went to town.
A note here on coconut milk: the brand makes a BIG difference when I make ice cream. Certain grocery store varieties that are common – Chaokoh, which is great in savory dishes, has an odd aftertaste in ice cream. Thai Kitchen coconut milk is all right – but my favorite for sweets is Native Forest unsweetened organic coconut milk. I get it through Azure Standard.
Here are all the players:
½ c. Sucanat (I pulverize mine in the blender or coffee maker), or plain sugar
¼ c. sugar (I use Costco organic)
1 pint plum puree (you could use one pound fresh plums, halved and brought to a boil in a saucepan)
1 c. apricot puree
½ T. vanilla (this not only adds flavor; the alcohol helps prevent ice cream from freezing rock hard)
1 can coconut milk, not lowfat. You could use 8-12 oz. heavy cream instead, if you wish.
Pour all ingredients into blender. They make pretty layers.
Blend for at least a minute, to make sure the sugars dissolve.
Chill mixture for an hour or two. (I admit, I cheated on this step. I popped the plum puree and the coconut milk into the fridge before church, and then didn’t chill everything after church when I made this recipe. The apricot puree was mostly frozen, which helped.)
Turn on ice cream maker, and pour in.
At first, it’s pretty liquid. It’s a pretty ice cream…
Then it starts setting up.
This looks about right.
I have to admit, when I put up plum puree the first year, I had no idea what I was going to do with it. I froze it, thinking maybe I’d make hoisin sauce or some such. I ran across the original plum ice cream recipe in the middle of the winter, and I was sure glad I had a bunch of puree!
Last year, I had the opportunity to buy a whole bunch of organic plums that were a tad overripe at a good discount. As in, maybe 50 pounds of plums. So we’re good for awhile!