Plum Ice Cream with Plum-Cognac Sauce

Plum Ice Cream with Plum-Cognac Sauce
Plum Ice Cream with Plum-Cognac Sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Ingredients

  • 3

    cups diced ripe red or purple-skinned plums (about 6 plums)

  • 3/4

    cup sugar

  • 2 1/2

    cups 2% reduced-fat milk

  • 2

    tablespoons cognac or apple juice

  • 1/4

    cup slivered almonds toasted

Directions

Combine the plums and sugar in a medium saucepan; cook over medium heat 5 minutes or until plums are tender and sugar is dissolved. Place plum mixture in a food processor; process until smooth. Strain plum mixture through a sieve into a bowl to measure 2 1/4 cups purée, and discard solids. Cover and chill completely. Combine 1 1/2 cups plum purée and milk in the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon ice cream into a freezer-safe container; cover and freeze until firm (about 1 hour). Combine 3/4 cup plum purée and cognac in a small bowl. Spoon over ice cream, and sprinkle with slivered almonds. Serving Size: 1/2 cup ice cream, 1 1/2 tablespoons sauce, and 1 1/2 teaspoons almonds

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