Ingredients:

  • 1 lb fresh plums, pitted and diced
  • 1/4 cup granulated sugar
  • 1 tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • 2 cups heavy whipping cream, cold
  • 1 can (14 oz) sweetened condensed milk
  • 2 tsp vanilla bean paste or pure vanilla extract
  • 1g fine sea salt

Instructions:

  1. Combine the diced plums, sugar, and lemon juice in a small saucepan over medium heat.
  2. Cook for 8-10 minutes, stirring occasionally, until the plums break down and the liquid thickens into a syrupy consistency.
  3. Remove from heat, stir in the vanilla extract, and let the mixture cool completely.
  4. Pour the cold heavy whipping cream into a chilled mixing bowl and beat on medium-high speed until stiff peaks form.
  5. In a separate bowl, stir together the sweetened condensed milk, vanilla bean paste, and salt until smooth.
  6. Gently fold the whipped cream into the condensed milk mixture using a spatula with a slow over-and-under motion to maintain aeration.
  7. Pour half of the vanilla cream base into a freezer-safe loaf pan or airtight container.
  8. Drizzle half of the cooled plum reduction over the base, then layer the remaining cream base and the remaining plum reduction on top.
  9. Use a knife or skewer to gently swirl the plum reduction into the cream to create a marble effect.
  10. Freeze for at least 6 hours or until firm.