ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Plum Ice Cream with Plum-Cognac Sauce

Yield 8 servings (serving size: 1/2 cup ice cream, 1 1/2 tablespoons sauce, and 1 1/2 teaspoons almo
Use red-skinned, deep-purple, or black-skinned plums in order to give this ice cream a delicate rosy hue.

Ingredients

  • 3 cups diced ripe red or purple-skinned plums (about 6 plums)
  • 3/4 cup sugar
  • 2 1/2 cups 2% reduced-fat milk
  • 2 tablespoons cognac or apple juice
  • 1/4 cup slivered almonds, toasted

Nutrition Information

  • calories 172
  • caloriesfromfat 18 %
  • fat 3.4 g
  • satfat 1.1 g
  • monofat 1.7 g
  • polyfat 0.5 g
  • protein 3.6 g
  • carbohydrate 31.3 g
  • fiber 1.7 g
  • cholesterol 6 mg
  • iron 0.2 mg
  • sodium 39 mg
  • calcium 104 mg

How to Make It

  1. Combine the plums and sugar in a medium saucepan; cook over medium heat 5 minutes or until plums are tender and sugar is dissolved. Place plum mixture in a food processor; process until smooth. Strain plum mixture through a sieve into a bowl to measure 2 1/4 cups puree, and discard solids. Cover and chill completely.

  2. Combine 1 1/2 cups plum puree and milk in the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon ice cream into a freezer-safe container; cover and freeze until firm (about 1 hour).

  3. Combine 3/4 cup plum puree and cognac in a small bowl. Spoon over ice cream, and sprinkle with slivered almonds.