Roast Plum Ice Cream with Cinnamon & Bay
This roast plum ice cream recipe came about as a result of two variables. I had a box of the most delicious in-season plums from Terra Madre in Elgin, and I wanted to turn them into something delicious. I also had a lot of cream left over from another recipe development project, so it all just made sense.
Plums are only nice raw when they are at a certain peak of ripeness. When they are soft but not overly so, and deliciously sweet. Otherwise, they tend to be tart and need to be cooked with sugar to transform them.
The very best thing you can EVER make with a ripe plum is this famous purple plum torte. It is perfection and also happens to be one of the easiest cakes you can bake and something I will do at least once a year during the plum season.
Taking inspiration from the cinnamon and sugar there, I decided to roast my plums with brown sugar and cinnamon, adding bay leaves. I did it the first time for the ice cream and then a second time for the shoot (later), so then I turned that batch into jam.
Frequently Asked Questions for Roast Plum Ice Cream
Can I make the plum sauce ahead of time?
Yes. Roast and purée the plums the day before making the ice cream. Chill the mixture overnight so it’s completely cold before mixing it into the cream.
Do I need an ice cream machine for this recipe?
No. You can make it without a machine. Pour the mixture into a metal loaf tin, freeze for about 2 hours, then stir every 30 minutes until smooth and frozen. Alternatively, follow this method in my no-churn chocolate ice cream.
Can I halve the recipe?
Yes. This recipe makes a large batch because of the fruit volume. Halve all the ingredients if you only want one batch.
Why use only cream instead of cream and milk?
The plums add a lot of liquid. Using only cream keeps the ice cream rich and creamy instead of icy.
How do I stop the ice cream from forming ice crystals?
Keep all ingredients cold before churning and store the finished ice cream in a pre-frozen metal container. Cover tightly before freezing.
Do I need to remove the plum pips before roasting?
No. It’s easier to remove them once the plums have softened after baking.
Can I use other fruit instead of plums?
Yes. Apricots, peaches, or nectarines roast beautifully with bay and cinnamon. Keep the sugar level similar.
How long does homemade plum ice cream keep?
It will last up to two to three months in the freezer if well covered. Let it sit at room temperature for 10 minutes before scooping.
Can I use dried bay leaves instead of fresh?
You can. Use 2–3 dried leaves in place of 4–5 fresh ones.
Tips and Tricks for Roast Plum Ice Cream
- Plan ahead. Make the roasted plum sauce in advance so it’s fully chilled before you churn the ice cream. Make this the day before.
- Use ripe but firm plums. Overripe fruit can make the sauce watery.
- Pre-freeze your container. A chilled metal tin helps the ice cream set faster and prevents melting during transfer.
- Swirl for texture. Reserve some plum sauce to ripple through at the end for a marbled effect.
- Taste and adjust the sweetness. Plums vary in tartness, so adjust the sugar slightly before blending.
- Freeze in layers. If making two batches, swirl sauce into each layer before freezing for even colour and flavour.
- Add texture. Sprinkle crushed amaretti biscuits or toasted almonds over before serving for crunch.
Roast plum ice cream with cinnamon & bay recipe
Ingredients
Roast plums (make in advance)
- 800 grams fresh ripe plums that are still firm – cut in half
- 4-5 fresh bay leaves
- 2 Tbsp brown sugar more or less
- 1 tsp cinnamon
Ice cream:
- 2 large free-range eggs
- ¾ cup of sugar
- 3 cups 750ml whipping cream
- 2 tsp vanilla extract
Instructions
To make the plum sauce:
- Preheat the oven to 180 °C/350°F.
- Place the bay leaves in the bottom of a small baking tray and add ¼ cup of water. Position the plums fairly snugly in the tray, cut side facing up. You can leave the pips in at this stage as they are tricky to take out.
- Sprinkle over the sugar and cinnamon and bake for 30 minutes. Remove and allow to cool. Remove the pips from the fruit and the bay leaves and decant the fruit and juices from the tray into a food processor.
- Pulse until it is fairly smooth. It’s ok if there are a few chunky bits. Cool this for a few hours in the fridge or overnight.
- To make the ice cream, beat the eggs and sugar in a stand mixer for about 3 – 4 minutes until they are pale and fluffy and the sugar has dissolved into the egg. Add the cream and mix on medium speed until it is at the soft peak stage. About 3 – 4 more minutes.
- Add the vanilla extract and the plum sauce – reserving about ½ a cup for the end. You should have about 2 cups and a bit of sauce in total. If not, it doesn’t matter.
- Mix briefly until the plum sauce is incorporated. Process this in batches in your ice cream machine until frozen.
- If you are storing your ice cream in a metal container (advisable and a loaf tin works well here) pre-freeze this before. Decant your ice cream into the tin and drop some of the sauce over the surface.
- If you are doing two batches, use half of the remaining sauce. Swirl this into the ice cream and then free the container immediately. Repeat with the remaining ice cream and churn, as needed.
- You can put that on top of the first batch of ice cream and add the remaining sauce to swirl.
- Freeze until firm and ready to eat.
Notes
Storage Instructions
- Freezing: Store the ice cream in a pre-frozen metal container with a tight-fitting lid. A loaf tin works well.
- Cover properly: Press a layer of baking paper or cling film directly onto the surface before sealing to prevent ice crystals.
- Storage time: Keeps well for up to 2 weeks. After that, the texture may harden slightly.
- Serving: Remove from the freezer and let it sit at room temperature for about 10 minutes before scooping.
- Re-freezing: Avoid repeated thawing and refreezing, as this can make the ice cream grainy.
Here are a few of my favourite plum recipes:
Easy roasted plum Eton mess with almonds
Easy plum and frangipane galette
A few of my other favourite jam recipes:
Quick strawberry jam with Pimms, ginger & balsamic
8-minute strawberry jam with orange & black pepper
10-minute peach jam with muscadel
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Good to know that works too! I learn so much from you as well! Keep it up great post.
Am I missing a step? The ingredients call for 2 eggs (not egg whites only), and I don’t see a step for cooking the eggs before they’re added to the cream. I’ve made ice cream using other recipes with eggs, and there’s always some heating involved.