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Plum Ice Cream

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“If you are lucky enough to have a plum tree this ice cream is a delicious way to use them. Refrigeration and freezing time (8 hours) not included in prep/cooking time. Processing time is included in cooking time. Recipe source: Bon Appetit (July 1985)”
1 quart

Ingredients Nutrition

  • 12 cup water
  • 2 tablespoons superfine sugar (or regular sugar run through a blender)
  • 12 lb plum
  • 1 cup whipping cream
  • 1 cup milk
  • 2 vanilla beans, split lengthwise
  • 4 egg yolks, room temperature
  • 23 cup superfine sugar (or regular white sugar run through a blender)


  1. In a saucepan over low heat combine water and 2 tablespoons sugar, swirling occasionally until sugar dissolves. Increase heat and bring to a boil. Adjust heat so liquid barely shimmers.
  2. Add plums to pan and cook for 3-5 minutes (or until tender). Cool completely.
  3. In a saucepan bring cream, milk and vanilla beans to a simmer. Remove from heat and let stand 10 minutes.
  4. Scrape seeds from vanilla beans into the cream mixture, discarding pods. Return mixture to a boil. Remove from heat.
  5. Beat egg yolks and 2/3 cup sugar until pale yellow and then beat in hot milk mixture. Return all to saucepan and cook stirring over medium low heat until mixture thickens (6-8 minutes). DO NOT BOIL. Strain mixture into a bowl. Cool completely in a refrigerator (at least 4 hours), stirring occasionally.
  6. Pit cooled plums but do not peel. Puree plums with liquid in a food processor or blender until smooth. Fold plum mixture into custard.
  7. Process in an ice cream maker according to manufacturer's directions.
  8. Freeze in a covered container for several hours.

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