Categories: frozen dessert
Ingredients
- 1 lb. ripe black plums (2 to 3 small), cut into 1/2-inch pieces
- 1/3 cup Tawny Port
- 1/4 cup honey
- 3-inch strip fresh orange zest
- 1/4 tsp. ground cinnamon
- Vanilla-Custard Ice Cream Base ( see recipe)
Directions
- Combine plums, Port, honey, orange zest and cinnamon in a large, deep straight-sided skillet. Cook over medium-high heat, stirring constantly, until plums are syrupy and tender, about 8 minutes. Remove and discard zest. Lightly mash fruit with the back of a spoon. Let cool completely. (You should have about 1 1/2 cups.)
- Chill a loaf pan in freezer at least 10 minutes. Fold plum mixture into custard base with a rubber spatula. Freeze and churn in an ice cream maker according to manufacturer’s directions, then transfer to pan. Cover with plastic wrap and freeze until hardened, at least 2 hours; ice cream can be frozen up to 2 weeks ahead.