Ingredients:

  • 2 lbs fresh plums, pitted and sliced
  • 3/4 cup granulated sugar
  • 2 tbsp fresh lemon juice
  • 1/4 tsp fine sea salt
  • 1/4 tsp ground cardamom

Instructions:

  1. Combine the sliced plums, sugar, and salt in a medium saucepan over medium heat.
  2. Simmer for 8–10 minutes, stirring occasionally, until the plums have collapsed and released their juices, creating a thick syrup.
  3. Stir in the fresh lemon juice at the very end of the simmering process.
  4. Transfer the hot mixture into a high-speed blender or food processor and process on high until completely smooth.
  5. Press the puree through a fine-mesh strainer into a bowl to remove skin fragments.
  6. Allow the mixture to cool to room temperature, then refrigerate for at least 4 hours or overnight.
  7. To freeze using an ice cream maker: Pour the chilled puree into the machine and churn according to manufacturer instructions until it reaches a soft-serve consistency.
  8. To freeze using the no-churn method: Pour the mixture into a shallow container and stir vigorously with a fork every 45 minutes for the first 3 hours to break up ice crystals.