Ingredients:

  • 2 lbs plums, pitted and halved
  • 3/4 cup granulated sugar
  • 1 tbsp lemon juice
  • 1 whole vanilla bean, split and scraped
  • 2 tbsp water
  • 1 tbsp light corn syrup
  • 1/4 tsp salt

Instructions:

  1. Preheat your oven to 375°F (190°C). Toss the halved plums with sugar and lemon juice in a 9x13 inch baking dish. Tuck the scraped vanilla bean pod and the seeds among the fruit.
  2. Roast for 30–40 minutes until the plums are tender and the edges are mahogany-colored and bubbling.
  3. Let the plums cool to room temperature in their own juices.
  4. Transfer the fruit, the syrupy liquid, and the vanilla seeds into a blender. Blend on high until the mixture is completely smooth.
  5. For an ultra-refined texture, pour the puree through a fine-mesh sieve into a bowl.
  6. To freeze using an ice cream maker: Pour the chilled puree into your machine and churn according to manufacturer instructions until it reaches a soft-serve consistency.
  7. To freeze without an ice cream maker: Pour the puree into a shallow metal pan. Freeze for 4–6 hours, stirring vigorously with a fork every 45 minutes to break up ice crystals.