Ingredients:

  • 2 lbs fresh plums, pitted and chopped
  • 1/2 cup granulated sugar
  • 1 tbsp fresh lemon juice
  • 1/4 tsp salt
  • 2 cups heavy cream, chilled
  • 1 cup whole milk, chilled
  • 1/2 cup granulated sugar
  • 1 tsp pure vanilla extract

Instructions:

  1. Combine the chopped plums, 1/2 cup sugar, lemon juice, and salt in a saucepan over medium heat.
  2. Simmer for 20–30 minutes, stirring occasionally, until the plums have broken down and the mixture has reduced to a thick, syrupy consistency.
  3. Use an immersion blender to puree the mixture until smooth, then press the puree through a fine-mesh strainer to remove skin fragments. Chill the puree completely in the fridge.
  4. In a large bowl, whisk together the chilled heavy cream, whole milk, 1/2 cup sugar, and vanilla extract until the sugar is completely dissolved.
  5. Slowly fold the chilled plum puree into the cream base until the color is a uniform, vibrant purple.
  6. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.