Cinnamon Roasted Plum Ice Cream: Creamy

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Toss the quartered plums with sugar, cinnamon, lemon juice, and salt until evenly coated.
3. Spread the plums in a single layer on the baking sheet and roast for 25–30 minutes until the plums are softened and the juices have turned into a thick, mahogany-colored syrup.
4. Allow the plums to cool slightly, transfer the fruit and syrup to a blender, pulse until smooth, and chill the puree in the refrigerator for at least 2 hours.
5. In a saucepan over medium heat, whisk together the whole milk, sugar, and salt until the sugar is completely dissolved, ensuring the mixture does not boil.
6. Remove the saucepan from heat and stir in the vanilla extract.
7. Stir in the chilled heavy cream, pour the mixture into a bowl, cover, and refrigerate for at least 4 hours or overnight.
8. Slowly whisk the chilled roasted plum puree into the chilled cream base until the color is a consistent, pale purple.
9. Pour the mixture into your ice cream maker and churn according to the manufacturer's instructions.