Vineyard Cottages Plum Ice Cream
1 1/2 cups chopped plum (the sweeter the plum the better), plus an extra cup 1 cup milk
2 cups cream
1/3 cup sugar
1/4 teaspoon sea salt
1/4 cup vodka (you could use flavoured vodka for another level of flavour!)
2 tablespoons vanilla extract
zest of 1 lime
1 teaspoon fresh squeezed lime juice
Freeze an empty freezer-safe shallow bowl or pan. Anything stainless steel works really well here but do avoid any bowls that may shatter once frozen (i.e glass)
In medium sauce pan, combine 1 cup of cream, all of the milk, sugar, and sea salt. Stirring often, heat over medium heat just until the mixture begins to steam and the sugar has dissolved. Set aside to cool.
Meanwhile, puree 1 1/2 cups of plums, and set aside. Cover the remaining cup of chopped plums, along with any juices, and set in the fridge for later.
Combine the cream mixture, pureed plums, remaining cream, vodka, and lime juice and zest and pour into your pre-frozen bowl or pan. Place it in the freezer. After 20-30 minutes, check on the mixture, once the edges start to freeze, take out the mixture and beat it using a hand mixer.
By breaking up the ice cream, you’ll help make it smooth and creamy. You cannot beat the mixture too much.Return the pan to the freezer. Every 30 minutes or so, take it back out and beat the ice cream again. Repeat until it is firmly frozen, usually around four or five mixing sessions. On your last misxing session, add the extra cup of plums and juices. Once it’s frozen, the mixture should be smooth and creamy.
If at any time the ice cream becomes too hard, place it in the refrigerator until it becomes soft enough to beat, and then continue the process.
Store the ice cream in a covered freezer container until ready to serve