Plum & Vanilla Ice Cream

Staying on this summer’s stone fruit theme, today we made another delicious ice cream. I went to the farmer’s market and grabbed a selection of fresh plums, almost 2 pounds – just enough for my two-quart freezer. Combining them with fresh vanilla bean made an incredible ice cream!

Plum & Vanilla Bean Ice Cream

Fresh, ripe plums pair incredibly well with the rich flavor of vanilla.

Course Dessert
Cuisine Ice Cream
Prep Time 20 minutes
Crank Time 15 minutes
Total Time 35 minutes
Servings 2 quarts


  • 3 cups plum purée (just under 2 pounds of plums)
  • 1 cup sugar
  • 1 egg
  • 12 fl oz heavy cream
  • 1 vanilla bean
  • 1 cup milk


Peel the plums

  1. Put a large pot of water on the hob to boil, and prepare a separate large bowl or pot with ice water.

  2. Wash the plums and cut a small x on the bottom of the skin.

  3. Flash boil the plums for about 30 seconds to loosen the skins and then shock them in the ice bath.

  4. If the plums are ripe, the skins should now peel off easily with your fingers.

Make the ice cream mix

  1. Cut up the plum flesh into a blender, discarding the stones.

  2. Run the blender on purée for a couple minutes until it's super smooth. 

  3. In a large bowl, whisk together sugar and egg until it's thick and creamy.

  4. Cut an incision along one side of the vanilla bean and scrape the tiny seeds into the sugar and egg mix. Keep whisking another minute or so.

  5. Pour in a cup and a half of heavy cream and mix well.

  6. Pour in the plum purée and mix well.

  7. Mix in a cup of milk.

  8. Transfer to your freezer and crank!

Peter Gerard

Peter carried the hand-cranking ice cream tradition from his family in Missouri to Scotland and eventually to New York. He is now likely the biggest importer of White Mountain Freezers to Europe, having imported more than a dozen machines...

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