Roasted Plum Ice Cream

• porce: If you can get your hand

Ingredience

2 pounds (900 g) fresh plums, preferably red-fleshed ones like

Hollywood or Santa Rosa

½ teaspoon salt

6 large egg yolks

¾ cup (165 g) brown sugar

2 cups (480 ml) heavy cream

1 vanilla bean, scraped, or 2 teaspoons vanilla extract

2 tablespoons Goslings dark rum or vodka

Pokyny

Preheat the oven to 425°F (220°C). Line a sheet pan with parchment paper.

Halve the plums and place them skin side down on the prepared sheetpan. Roast until the plums start to collapse and the juice starts to spill out, 15 to 18 minutes. Remove from the oven and set aside to cool. Place the plums and salt in a blender and buzz on high speed until smooth.

In the bowl of a stand mixer fitted with a whisk, beat the egg yolks and ½ cup (110 g) of the brown sugar until the mixture has doubled in size and is pale yel- low and ribbony in texture.

Have ready a large bowl filled halfway with ice water and a second metal bowl of similar size that will fit in the first without sinking into the water. In a large heavy-bottomed saucepan, heat the cream with the remaining ¼ cup (55 g) brown sugar and the vanilla pod, if using, over medium heat until it gets very steamy (just short of boiling). Pour the cream into a large measuring cup or pitcher. With the stand mixer running on low, slowly-very slowly-drizzle the

scalded milk into the egg mixture. Be very careful with this step; do not rush it or the egg yolks will cook and curdle, ruining the custard.

Once the egg yolks and cream are mixed, return the mixture to the saucepan. Cook over medium heat, slowly stirring constantly with a rubber spatula until the custard thickens significantly (175°F/80°C max). Quickly strain the custard through a fine sieve into the metal bowl. Whisk in the plum puree, vanilla extract, if using, and rum. Place the bowl into the ice water bath and stir until the custard reaches room

temperature.

Once cool, cover and chill the custard for at least 2 hours in the fridge-overnight is great. Spin the ice cream as your maker suggests; depending on the size of your maker, you may need to freeze the cus- tard in two batches. Serve right away for soft serve, or pack into a chilled container and freeze for a few hours for a firmer texture.