Ingredients:

  • 2 lbs ripe plums, pitted and halved
  • 1/4 cup brown sugar
  • 1 tbsp lemon juice
  • 1/4 tsp kosher salt
  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 5 large egg yolks
  • 1 tbsp vanilla extract
  • 1 pinch salt

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Arrange the halved plums cut-side up on a rimmed baking sheet or 9x9 cake pan.
  3. Drizzle the plums with lemon juice and sprinkle evenly with brown sugar and salt.
  4. Roast for 20–30 minutes until the plums are soft and the juices have turned into a bubbling, deep-purple syrup.
  5. Allow plums to cool slightly, then transfer the fruit and all pan juices into a blender and pulse until smooth.
  6. In a medium heavy-bottomed saucepan, combine milk, granulated sugar, and salt. Heat over medium until the sugar dissolves and the mixture reaches a gentle simmer.
  7. In a separate bowl, whisk the egg yolks. Slowly drizzle in 1 cup of the hot milk mixture while whisking constantly to temper the eggs.
  8. Pour the tempered egg mixture back into the saucepan. Cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon.
  9. Remove from heat and stir in the vanilla extract and heavy cream.
  10. Whisk the roasted plum puree into the custard base until the color is uniform.
  11. Chill the mixture thoroughly in the refrigerator for 4 hours.
  12. Churn the chilled base in an ice cream maker according to the manufacturer's instructions.