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!
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.
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.
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.
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.
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.
Spicy Golden Plum Ice-cream
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
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.
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!
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
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!
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
Karon, Thanks so much for your reply, I will be trying today!! Thx
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.
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
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.
Thanks Dorothy,
Glad the recipe worked for you and you liked it so much.
K x
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.
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