Plum Ice Cream with Plum-Cognac Sauce

By Lv2Cook

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

Details

Servings 1

Preparation

Step 1

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