Satsuma plum ice cream, using the recipe in the Perfect Scoop. I’ve made many a plum frozen yogurt and sorbet with my backyard crops, but for some reason never ice cream. I made and froze the fruit base back in August, with the last of this year’s plums, and finished and churned it up a couple of days ago. It’s just sliced plums cooked with a little water until tender, then sugar stirred in (I also added a bit of salt), blended with a cup of cream. Instead of adding a teaspoon of vodka or kirsch, I added 2 tablespoons of homemade plum liqueur, which has a white wine base and is fortified with some sugar and vodka, so it’s much lower in alcohol.
This came out great. I used about the sugar amount Lebovitz calls for, and the finished ice cream has nice little tart edge, since satsumas have a good sweet-tart balance, and an intense fruit flavor. I like it better than the frozen yogurts, without the yogurt’s tang competing with the plum flavor.
