Ingredients:

  • 1.5 lbs fresh plums, pitted and quartered
  • 3 tbsp honey
  • 1 tbsp fresh ginger, finely grated
  • 1 tbsp lemon juice
  • 2 cups heavy cream, chilled
  • 1 cup whole milk
  • 1/2 cup honey
  • 1 tsp vanilla extract
  • 1/4 tsp fine sea salt

Instructions:

  1. Preheat oven to 400°F (200°C). Toss quartered plums with 3 tbsp honey, grated ginger, and lemon juice on a lined tray.
  2. Roast for 20-25 minutes until the plums are collapsed, jammy, and the edges are slightly caramelized.
  3. Transfer the roasted plums and all the pan juices into a blender. Process until velvety smooth.
  4. Pass the puree through a fine-mesh strainer to remove any remaining skins. Chill in the fridge.
  5. In a saucepan over medium heat, combine whole milk, 1/2 cup honey, and salt. Heat until the honey is fully dissolved and the mixture begins to simmer.
  6. Remove from heat and stir in the vanilla extract.
  7. Slowly whisk in the chilled heavy cream to cool the mixture down.
  8. Fold the chilled roasted plum puree into the cream base until the color is a consistent, deep violet.
  9. Pour the mixture into your ice cream maker and churn according to manufacturer instructions (usually 20-25 minutes) until it reaches a soft-serve consistency.
  10. Transfer to a container and freeze until firm.