Red Plum Ice Cream / 7 Days Left For Culinary Smackdown

Mmmm. what can I say? It's a David Lebovitz ice cream... mmm... The tartness of the plums makes a very flavourful ice cream. 

I'm linking this to Cookbook Sundays at Brenda's Canadian Kitchen

Plum Ice Cream

(adapted from "The Perfect Scoop" by David Lebovitz)

1 pound (450gm) plums (about 8)

1/3 cup (80ml) water

3/4 cup plus 2 tablespoons (180gm) sugar (I use 150gm, depends on the sweetness of the plums)

1 cup (250ml) heavy cream

1/2 teaspoon kirch (I omit this)

Slice the plums in half and remove the pits.  Cut the plums into eighths and put them in a medium, nonreactive saucepan with the water.  Cover and cook over medium heat, stirring occasionally, until tender, about 8 minutes. Remove from the heat, and stir in the sugar until dissolved.  Let cool to room temperature.

Once cool, puree in a blender or food processor with the cream and kirsch until smooth.

Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer's instructions.

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CULINARY SMACKDOWN "LET'S GET TANGY WITH CITRUS" NOVEMBER 2010

REMINDER!   REMINDER!

There's only 7 days left to submit your entry! 

For more details and to submit your entry please click here. Remember the challenge ends on November 29th, 2010 at 12.00 noon, Malaysia time. Good luck!

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