Black Plum, Port and Cinnamon Ice Cream

Photo by Courtney P.
Adapted from marthastewart.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1.5

quarts

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1.5

servings

Adapted from marthastewart.com

Ingredients

  • Vanilla-Custard Ice Cream Base (see recipe on Key Ingredient)

  • 1/4

    teaspoon ground cinnamon

  • 3-inch strip fresh orange zest

  • 1/4

    cup honey

  • 1/3

    cup Tawny Port

  • 1

    pound ripe black plums (2 to 3 small), cut into 1/2-inch pieces

Directions

Combine plums, Port, honey, orange zest, and cinnamon in a large, deep straight-sided skillet. Cook over medium-high heat, stirring constantly, until plums are syrupy and tender, about 8 minutes. Remove and discard zest. Lightly mash fruit with the back of a spoon. Let cool completely. (You should have about 1 1/2 cups.) Chill a loaf pan in freezer at least 10 minutes. Fold plum mixture into custard base with a rubber spatula. Freeze and churn in an ice cream maker according to manufacturer's directions, then transfer to pan. Cover with plastic wrap and freeze until hardened, at least 2 hours; ice cream can be frozen up to 2 weeks ahead.

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