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    Home - Ice Cream

    Published: Jun 9, 2016 · Modified: Oct 5, 2021 by Amanda Powell · This post may contain affiliate links.

    Plum Ice Cream

    Jump to Recipe Print Recipe

    A creamy and luscious roasted plum ice cream perfect for those hot summer days when you want something light and refreshing. 

    This post is sponsored by Food Science Matters. As always, all thoughts and opinions are 100% my own! 🙂

    plum-ice-cream-recipe

    It is no secret that I love making ice cream. I think out of every dessert I make, it is the one I get the most excited about. The blog should really have been called An Ice Cream Cone Named Desire, except it just doesn’t roll off the tongue as well. The unofficial start of summer was just a little over a week ago and the official start of summer is fast approaching, so naturally I thought it was time to share another ice cream recipe. This time I used the Momofuku Milk Bar as inspiration because they use gelatin as a thickener and stabilizer in their ice cream and it’s a technique I’ve been wanting to try for a while.

    When it comes to ice cream, I am endlessly curious about the food science behind what makes the perfect ice cream. My original idea was to use their template for ice cream, but turn it into a vegan ice cream (this plum ice cream isn’t vegan, by the way, but that may come in the future). The first step was to find a vegan alternative to gelatin, which is when I started learning more about carrageenan.

    It's not summer without two healthy scoops of roasted plum ice cream

    Carrageenan is a natural stabilizer that comes from red seaweed. It is commonly used to help create a sumptuous texture in products that are lower in fat content or as a vegan alternative to gelatin. It also keeps ingredients from separating over time. You know how a bottle of salad dressing sometimes separates into different layers? Well, if we added a stabilizer like carrageenan to it, that wouldn’t happen, which can be handy! In ice cream, it not only thickens the ice cream, but also helps keep it soft making it easier to scoop.

    Unlike some natural products, extracting carrageenan is a relatively simple process that can be easily accomplished at home with minimal equipment (hello, weekend project!). In fact, because it is a wonderful natural stabilizer, carrageenan has been used in food for hundreds of years. The process of extracting carrageenan at home is very similar to what people have done since it was first used.

    We all need plum ice cream in our lives

    Much like almost every ingredient in existence, carrageenan was put under scrutiny and criticism with a lot of claims about the ingredient being detrimental to your health. In fact, it is still considered to be a controversial ingredient to some. I am against fear mongering. Online everyone seems to be an expert, but I try to seek out those who are truly an expert in their field to learn and help formulate opinions. It doesn’t make sense to have the person who handles my cable account set a broken foot. You know what I mean? As it turns out, the FDA, WHO and basically any notable authority in food science, safety, and regulations in countries across the world all note that carrageenan is safe for consumption and all claims of anything else have simply not been proven. From all other research, it seems to be as safe as any other ingredient we regularly consume.

    A fresh roasted plum ice cream that'll make all your summer dreams come true

    Which is good news for everyone.

    Plum Ice Cream Recipe

    A fresh roasted plum ice cream that'll make all your summer dreams come true

    Plum Ice Cream

    Amanda Powell
    Print Recipe Pin Recipe
    Prep Time 25 mins
    Cook Time 20 mins
    Total Time 45 mins
    Servings 1 ½ quarts

    Ingredients
      

    • 6-8 ripe plums
    • 3 tablespoons packed brown sugar
    • 1 teaspoon gelatin
    • 2 cups whole milk
    • ½ cup heavy cream
    • ¾ cup granulated sugar
    • pinch of salt

    Instructions
     

    • Preheat the oven to 300 degrees F. Slice the plums (peels on) and coat in the brown sugar. Roast for about 15 - 20 minutes, or until softened and juices are seeping out.
    • While the plums are roasting, mix the gelatin with two tablespoons of water and set aside.
    • Mix together the milk, cream, sugar, and salt together.
    • Gently heat and mix until the sugar is dissolved. Do not let the mixture boil.
    • Add in the plums and transfer to a blender. Blend well until the plums are completely blended in without any chunks of plum.
    • Mix in the gelatin until it is completely incorporated.
    • Chill the mixture until it is very cold, at least 40 degrees F.
    • Churn with an ice cream maker using manufacturer instructions, or use my guide on making ice cream without an ice cream maker.
    Tried this recipe?Tag me on Instagram! @acookienameddesire #acookienameddesire

    This post is part of a social shopper marketing insight campaign with Pollinate Media Group® and Food Science Matters, but all my opinions are my own. #pmedia #foodsciencematters http://my-disclosur.es/OBsstV

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    About Amanda Powell

    Baker, photographer, and sometimes world traveler behind A Cookie Named Desire. Obsessed with helping people live life sweetly with delicious food to share with the special people in your life and creating lasting memories.

    Reader Interactions

    Comments

    1. Amanda says

      June 22, 2016 at 10:10 pm

      Okay, I'm sold...but how do you suggest dealing with the pits? I'm guessing you're slicing the plums as you would an apple (to make apple chips) and not just cutting them in half or chunks or quarters or what have you. I've been looking for a recipe to break in my new KitchenAid ice cream bowl and this just might be it!

      Reply
      • Amanda says

        June 22, 2016 at 10:39 pm

        I cut them in slices. Cut in half then cut the halves I to equal slices. Just work around the pit and cut it out after you've cut the plum in half 🙂

        Reply
        • Brian says

          June 24, 2016 at 11:11 am

          How many slices? 6 or 8 per plum?
          Thanks
          Brian

        • Amanda says

          June 24, 2016 at 9:37 pm

          Mine were 8 slices, I believe.

    2. Medha @ Whisk & Shout says

      June 10, 2016 at 10:33 am

      I have never seen plum ice cream and I am such a fan of plums- this is a super unique recipe and it looks so so yum!

      Reply
    3. Hannah Hossack-Lodge (Domestic Gothess) says

      June 10, 2016 at 3:54 am

      Oh how interesting! I've never come across ice cream recipes using gelatin as a stabiliser before, but it makes sense that it would work, I'm going to have to give it a try. Roasted plum ice cream sounds delicious, I think it would be lovely with some crumble sprinkles as well 🙂

      Reply
    4. Amber says

      June 09, 2016 at 10:13 pm

      I've never in my life thought of trying plum ice cream, and now it's all I can think about.

      Reply
      • Amanda says

        June 09, 2016 at 10:38 pm

        Yes it's so good! Fruity and sweet and creamy and pretty and it is just everything!!

        Reply

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    Hi, I'm Amanda! I am the baker and photographer behind A Cookie Named Desire. I'm a world traveler (sometimes) with a major weakness for cookies and cheese. While I'm mostly self-taught, I recently received a degree in Food Science!

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