Plum Ice

Plum Ice 
Source: Maida Heatter's Best Dessert Book Ever (Andrews & McMeel Publishing, 1997 ed.), pg.  336.

2 lbs. (8 large) dark plums
1 cup water
1 cup granulated sugar (Note: I would use only 1/2 cup)
Pinch of salt
1 teaspoon vanilla extract
1 tablespoon lemon juice

Every year, a man from the family who owns the nursery where I work, brings us these delicious plums. Last year, I made Maida's Plum Coffee Cake, which was very good. I wanted to do something different this time, and, turning to Maida's books, I found this recipe.

The recipe suggests using 'Black Diamond' or 'Santa Rosa' plums. I have no idea which variety these are.

A note on the sugar - it is way too much! I reduced it to about 3/4 and it was still very sweet. I would suggest 1/2 cup sugar, especially if the plums are very sweet.

This is easy to make. You will need an ice-cream maker. We have a little Krups one that is wonderful.

The recipe makes 1 1/2 quarts.

Halve and pit the plums and set aside.

• Stir the water and the sugar in a saucepan over medium heat until the mixture comes to a boil and the sugar has dissolved. Add the salt and the plums. Cover and simmer, stirring occasionally, for about 10-20 minutes, until the plums are tender. Some of the skins may loosen and become detached. This is ok.

Puree the plums in two batches (including the skins)
 in a food processor until smooth.

Strain the mixture over a bowl.

Add the vanilla and lemon juice. 

Stir and chill in the freezer or refrigerator until very cold.

Freeze in an ice-cream churn according to the manufacturer's instructions. Transfer to a covered container in the freezer for at least several hours before serving.