For this plum and vanilla ice cream I used a beautifully juicy fresh pureed black plum. Yes, that can affect the consistency, and you might get an ice crystal here or there. I don't notice it enough to mind, but if you think you would mind you can add a teaspoon of gelatin and the problem is solved. I was too busy reveling in plum and vanilla and creamy dreamy goodness.
Every time I post an ice cream recipe, someone comments about the use of raw eggs. Yes, it could increase your chance of a food borne illness. If you don't want to take that risk then make a custard. It doesn't bother me and this method is so much creamier. I am taking my life in my hands via ice cream! Oh what a daredevil am I! ...Not really. I did the math and if I ate one raw egg a day since birth, once in 82 years I would come across an egg with a food born illness. But it could happen, and I know that I take that risk. Personally, I am more afraid of spinach and ground beef. If you'd like to read other people's opinions try this forum, meanwhile, I will continue to make and post ice cream with raw eggs.
Vanilla Plum Ice Cream
1 black plum
1 egg
1/2 cup sugar
1/2 cup milk
1/2 cup sugar
1/2 cup milk
1 cup cream
1 tsp. vanilla
In a food processor add the plum and then pulse until smooth.
In a stand mixer combine the eggs and sugar. Beat for one minute until light and fluffy. Gently mix in the cream, milk, vanilla and plum puree.
Transfer the mixture to an ice cream maker. Allow the ice cream to churn until finished and freeze according to the manufacturer’s instructions.
In a food processor add the plum and then pulse until smooth.
In a stand mixer combine the eggs and sugar. Beat for one minute until light and fluffy. Gently mix in the cream, milk, vanilla and plum puree.
Transfer the mixture to an ice cream maker. Allow the ice cream to churn until finished and freeze according to the manufacturer’s instructions.