After M. Parret and I scraped the bottom of the peach ice cream container, we agreed that it tasted like MORE.
Although M.Parret had some “vine peaches” in his garden, they weren’t ripe yet and we didn’t want to wait 🙂 This led to an exhaustive discussion on the merits of various fruits that are in season and their suitability for ice cream. We decided on mirabelle plums because they are at the peak of their season, juicy and sweet.
I picked up some rich, creamy, thick cream at the cheese stand in the market. I’ve never seen cream like this! It made me think of heart attacks 😀
So, what did we think? I personally thought the mirabelle was okay but not as good as the peach. The skin of the mirabelle was a little chewy, which didn’t bother me, but could stick in the “craw” of small children or really old people 🙂
Mirabelle Ice Cream
1 lb mirabelle plums, seeded and coarsely chopped
Juice 1/2 lemon
1 cup sugar
2 large eggs
2 cups heavy cream
1 cup milk
Mix the plums, lemon juice and 1/2 cup of the sugar together, refrigerate for 2 hours, stirring every 30 minutes. Strain the juice from the fruit, refrigerate the fruit and reserve the juice.
Whisk the eggs together in a bowl for about 1-2 minutes until fluffy. Add the remaining 1/2 cup of sugar a little at a time until blended. Add the cream and milk and whisk until blended. Blend in the juice and put this mixture into the chilled container of an ice cream making machine, then turn it on for about 30 minutes. Add the fruit and continue to run the machine for 10-15 minutes. Remove the ice cream for the container and freeze for a couple of hours. Or just follow the instructions for your ice cream machine.