Larder Love

The best preserving recipes plus easy cooking and baking too

  • ALL RECIPES
    • PRESERVES & LARDER
    • COOKING & BAKING
    • COLLECTIONS & CUISINES
  • TIPS & TRICKS
    • HOME HINTS
  • MY COOKBOOKS
  • ABOUT
    • CONTACT ME
    • PRIVACY
Home » Delightful Desserts » Spicy Golden Plum (Mirabelle) Ice-Cream

Spicy Golden Plum (Mirabelle) Ice-Cream

Author: Karon Grieve Published : July 2013

Recipe
spiced golden plum ice-cream pin image
golden plum ice-cream pin image
golden plum ice-cream pin image

They say when life gives you lemons make lemonade. Well I got a huge batch of Mirabelle plums so I’ve made this spicy golden plum ice-cream. Beats lemonade any day!

golden plum ice-cream with plums behind

Things to love about this ice-cream recipe

  • This rich and creamy ice-cream is super easy to make
  • The spiced plums give this the most amazing and unusual taste, you’ll just love it
  • Once you start making your own ice-creams you will be hooked!

I love making my own ice-cream and toying with flavours. I would rather make a small half litre pot of something special than a big batch of so-so ordinary.

YellowPlums

Ingredients for this golden plum ice-cream

Plums – I’m using those cute little golden yellow Mirabelle plums to make this ice cream. They are such a pretty colour and have a lovely sweet flavour.

Sugar – Caster (superfine sugar in USA) is my sweetener for this golden plum ice cream. Avoid brown sugar as it has a strong taste that would swamp the delicate flavour of those golden plums.

Spices – a touch of spice always jazzes things up and I’ve used vanilla and cinnamon in my mirabelle pum ice cream.

The ice cream base – Instead of using just one thing like heavy/double cream to make my plum ice cream. I’m using a mixture of double cream, Greek yogurt and cream cheese.

The complete list of ingredients and full instructions for making this recipe can be found on the printable recipe card at the bottom of this post.

Yogurt

Ever tried making your own yogurt? It really is so easy, here are two great recipes for your to try; how to make your own yogurt (+video!) and How to make Greek-style yogurt.

close up of ice-cream in small cup

How to make spiced plum ice-cream

  • Wash the plums and cut in half removing the stones. Place plums, sugar and spices in a small pan and add the sugar. Heat gently to dissolve the sugar and slowly cook the plums, this takes about 20 minutes.
  • When they are tender remove them from heat and allow to cool completely.
  • Puree the plums in a food processor till completely smooth.
  • Stir in the cream, Greek yogurt and cream cheese and chill in the fridge for 1 hour to let the flavours develop.
  • Churn in an ice cream maker and then freeze until ready to serve.

Making spiced plum ice cream without an ice cream maker

To make the ice cream without an ice cream machine you can follow the instructions I gave and then pour it into a shallow plastic box with a lid.

Put this in the freezer for about 2 hours then remove it and scoop into your food processor to mix it all up. You want to break up the ice crystals and put in some air.

If you don’t have a food processor do this by hand with a fork, good exercise for those bingo wings!

Put it back in its box in the freezer and do this again a couple of hours later. Then that is it, back in the freezer for 4 hours and it should be fine.

ice-cream scoop with golden plum ice-creram

Spicy Golden Plum Ice-cream

I really grew to love and appreciate ice-cream while I lived in Sicily. I learned that natural is best, a little goes a long way, and that the marriages of sweet, savoury, spicy and tart should all be considered and embraced as perfect partnerships.

No longer would I look on white synthetic as an acceptable substitute for the real thing.

This golden plum ice-cream is a really rich and creamy, it is full of fruit but lightly  spiced and makes me think of Sicily and those evenings at ice-cream parlours where deciding on dessert was always way more exciting and challenging than picking a drink in a pub.

This is sunshine and happiness, summer fruit with a touch of autumnal spice. Warm and cool, fire and ice.

larder links

Looking for more super easy and delicious ice-cream recipes to try? Then check these out before you go;

Blueberry ice-cream with bourbon and basil

Baileys banana based ice-cream

Homemade strawberry and basil ice-cream

Lovely lemon ice-cream with limoncello liqueur

Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.

Photos And Tips AboveMost of my recipes have step by step photos and useful tips plus videos too, see above.
golden plum ice-cream with plums behind

Spicy Golden Plum Ice-cream

Karon Grieve
A delightfully rich and creamy icecream that is both sweet and spicy with the colour of summer. Use red plums for a lovely pink icecream.
5 from 4 votes
Print Recipe Comment Bookmark Saved! Pin Recipe
Prep Time 25 minutes mins
Cook Time 20 minutes mins
Total Time 45 minutes mins
Course sweet
Cuisine British
Servings 2 – 4
Calories 528 kcal

Ingredients
 

  • 600 g yellow plums
  • 100 g caster sugar
  • 1 vanilla pod
  • 1 cinnamon stick
  • 50 ml double cream heavy cream
  • 50 ml Greek yogurt
  • 50 ml cream cheese
Metric – US Customary

Instructions
 

  • Wash the plums and cut in half removing the stones.
  • Place plums, sugar and spices in a small pan and add the sugar. Heat gently to dissolve the sugar and slowly cook the plums, this takes about 20 minutes.
  • When they are tender remove from heat and allow to cool completely.
  • Puree the plums in a food processor till completely smooth.
  • Stir in the cream, Greek yogurt and cream cheese and chill in the fridge for 1 hour to let the flavours develop.
  • Churn in an icecream maker and then freeze until ready to serve.

Notes

Use any plums for making this spiced plum ice-cream.
This ice-cream will keep in the fridge for up to 3 months

Nutrition

Calories: 528kcalCarbohydrates: 89gProtein: 7gFat: 19gSaturated Fat: 11gCholesterol: 63mgSodium: 99mgPotassium: 568mgFiber: 5gSugar: 81gVitamin A: 1744IUVitamin C: 29mgCalcium: 104mgIron: 1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I’m using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
Tried this recipe?Mention @LarderLove or tag #LarderLove

Filed Under: ALL RECIPES, Autumn/Fall, Delightful Desserts

« Beauty Benefits Of Strawberries
Homemade Rosemary And Walnut Pesto »

Comments

  1. nan says

    July 8, 2013 at 3:15 pm

    Cream Cheese?1? Really, in ice cream? I’m stumped by that! We had homemade raspberry ice cream on the 4th – it was so yummy and made with just cream, sugar and raspberries…no cream cheese! But now I’m intrigued so I’m going to have to give it a try! I owe you an email – it’s coming today!

    Reply
    • Karon says

      July 8, 2013 at 7:17 pm

      Hi Nan
      The cream cheese really gives a richness and texture. Thank God I made that one last week, way out of bounds now!
      Yes get that email written!
      Kx

      Reply
  2. Nick says

    July 31, 2013 at 8:58 am

    I’ve a glut of mirabelles (the small yellow plums) at the moment and was considering some ice cream BUT I don’t have an ice cream maker/churner. What can I do for the last step manually without one? If you know! I’m a complete kitchen novice having just made my first jam(s), chutneys and spiced /pickled mirabelles with this glut. Thanks!

    Reply
    • Karon Grieve says

      July 31, 2013 at 9:30 am

      Hi Nick
      Thought I’d send you a direct email as well as reply on blog just in case you don’t pop back in there to see reply.
      To make the ice cream you can follow the instructions I gave and then pour it into a shallow plastic box with lid. Put this in the freezed for anbout 2 hours then remove it and scoop into your food processor to mix it all up. You want to break up the ice crystals and put in some air. Put it back in its box in the freeser and do thia again a couple of hours later. Then that is it, back in the freezer for 4 hours and it should be fine.
      Hope this helps.
      Enjoy those lovely mirabelles.
      Karon

      Reply
      • Nick says

        August 3, 2013 at 8:52 am

        Karon, Thanks so much for your reply, I will be trying today!! Thx

        Reply
    • Hayley Light says

      August 18, 2023 at 2:48 pm

      I was going to ask the exact same question.

      I don’t have a food processor either, don’t ask me why, as I am a competent cook, I guess that’s why I cook rather than bake.
      Oh and made lots of your rhubarb Gin liqueur and then Jam Karon.

      Reply
      • Karon Grieve says

        August 21, 2023 at 10:55 am

        Hi Hayley
        I’ve added the instructions for no ice cream maker to the post now. Hope you try this one. Glad you like my rhubarb liqueur and jam recipes.
        K

        Reply
  3. Dorothy says

    June 21, 2017 at 4:49 am

    5 stars
    This recipe is absolutely phenomenal. We have a ton of golden plums and am going to make more ice cream with all of them. Thank you for posting it. Was really easy to make and pleased my lactose intolerant friends as well. I love that I don’t need to use eggs. The only thing I changed was adding less sugar because my plums were so ripe and sweet. I will recommend this to all my friends.

    Reply
    • Karon Grieve says

      June 23, 2017 at 9:00 am

      Thanks Dorothy,
      Glad the recipe worked for you and you liked it so much.
      K x

      Reply
  4. Aniko says

    July 19, 2022 at 7:09 pm

    5 stars
    Incidentally, i made the icecream first, improvised without any recipe – then i looked up online, as i was curious how other people do it. This recipe turned out almost precisely the same as my way; only i didn’t put cream cheese into it. I used a juice & zest of one lemon, plus a dollop of Pimms (Cointreau or Grand Marnier could’ve been better, but i’m out of both). The vanilla and cinnamon make it truly beautiful. We have a large mirabelle tree in front of the house, in full swing right now – i will make this every other day while the plums last.
    Excellent recipe, i’ll try next with the cream cheese as it sounds delicious that way too.

    Reply
    • Karon Grieve says

      July 20, 2022 at 8:19 am

      Hi Aniko
      Glad your recipe was so successful and that you are going to try mine out too. Lucky you having all those super plums.
      K

      Reply
  5. Dorothy says

    December 2, 2024 at 8:42 am

    5 stars
    I have a golden plum tree and this recipe is simply amazing. Easy and delicious. Every since then I’ve come back for more recipes. Love this website.

    Reply
    • Karon Grieve says

      December 8, 2024 at 10:55 am

      Hi Dorothy
      So glad you like this recipe and enjoy my web site so much. Lucky you having a golden plum tree in your garden.
      K

      Reply

Trackbacks

  1. The Ultimate Ice Cream Recipe Roundup - Richly Rooted says:
    May 16, 2014 at 5:02 am

    […] Spicy Golden Plum @ Larder Love […]

    Reply
  2. The Ultimate Ice Cream Recipe Roundup – Richly Rooted says:
    July 25, 2019 at 9:31 pm

    […] Spicy Golden Plum @ Larder Love […]

    Reply
5 from 4 votes (1 rating without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Karon Grieve

SEARCH MY SITE

Follow Larder Love

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Trending Now

elderflower jelly
wild garlic salt
homemade dandelion liqueur
gentlemans relish on toast with jar behind
rich and creamy mushroom soup
quick and easy simple scones recipe by larderlove

Summer Recipes

raspberry jam
chocolate scones on plate
dandelion and walnut pesto
smoked salmon muffins
chicken fajita traybake
red pepper chutney in jar with sandwich
blackcurrant jelly with coffee
nasturtium caper in jar

See more Summer recipes...

BUY MY BOOKS

Karon Grieve books
my foodgawker gallery

Follow Larder Love

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Privacy Policy & Disclaimers

 

[footer_backtotop]

Copyright Karon Grieve - Larder Love © 2018. All Rights Reserved.

  • 7

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.