Use red-skinned, deep-purple, or black-skinned plums in order to give this ice cream a delicate rosy hue.

Recipe by Cooking Light July 1998

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Recipe Summary

Yield:
8 servings (serving size: 1/2 cup ice cream, 1 1/2 tablespoons sauce, and 1 1/2 teaspoons almo
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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).

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

Nutrition Facts

172 calories; calories from fat 18%; fat 3.4g; saturated fat 1.1g; mono fat 1.7g; poly fat 0.5g; protein 3.6g; carbohydrates 31.3g; fiber 1.7g; cholesterol 6mg; iron 0.2mg; sodium 39mg; calcium 104mg.
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