Plum Brandy Ice Cream
Plum Brandy Ice cream made with fresh plums
Prep Time30 minutes mins
Cook Time6 hours hrs
Total Time6 hours hrs 30 minutes mins
Course: Dessert
Cuisine: American
Servings: 6
Author: Angela Roberts
- 2 cups non-fat organic milk
- 1 cup heavy cream
- 1 vanilla bean scraped
- 8 egg yolks or 7 small eggs
- 3/4 cups sugar or less depending on sweetness of plums
- 6-8 ripe plums peeled, pureed (a little bit of skin is good, brings color)
- 1-3 tablelspoons brandy add and taste
- .
Bring milk, cream and vanilla to a boil.
Strain milk.
Beat eggs (or egg yolks) with sugar until smooth, pale, creamy.
Temper yolks by adding hot milk to eggs and then put all back into pan, on low heat and whisk continuously until thickened, approximately six minutes.
Cool completely for several hours or over night.
Follow instructions for your ice cream maker and about halfway through add in plum puree.
Add in brandy a little at a time. The alcohol will not lose its flavor so add sparingly and only add a brandy (or a cognac) that you would willingly sip at leisure