Thursday, June 7, 2012


2 cans (30-oz each) whole plums
6 cups whole milk
4 cups heavy cream
2 cups granulated sugar
1/3 cup fresh lemon juice

Drain the plums but save 1 cup of the juice.  Peel the plums and remove the pits; place plums in food processor.  Put cover on food processor and process until smooth.

Combine the whole milk, cream, sugar, and lemon juice in a large bowl.  Add the processed plums and the 1 cup of saved juice.  Stir together until the sugar is completely dissolved.

Fill ice cream freezer cylinder 2/3s full and freeze according to the manufacturer's directions.  Refrigerate any remaining mixture until ready to freeze.

Allow the frozen ice cream to ripen in the ice cream freezer cylinder or remove and place in regular freezer for at least a couple of hours before serving.

Yield: 1 gallon

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