Fresh Purple Plum Ice Cream
|Plums||24 , pitted and quartered|
|Sugar||1 Cup (16 tbs)|
|Light corn syrup||1⁄2 Cup (8 tbs)|
|Water||1 1⁄2 Cup (24 tbs)|
|Unflavored gelatin||2 Teaspoon|
|Cold water||1⁄3 Cup (5.33 tbs)|
|Lemon juice||2 Tablespoon|
|Vanilla extract||2 Teaspoon|
|Heavy cream||2 Cup (32 tbs), whipped|
Mix the plums, sugar, corn syrup, and water in a saucepan.
Simmer, uncovered, over low heat until fruit is very tender, about 25 minutes.
Force plum mixture through a sieve or food mill.
Soften gelatin in the cold water.
Immediately add gelatin to hot sieved mixture, stirring until completely dissolved.
Blend in lemon juice.
Chill until mixture is thick and syrupy.
Blend extract into whipped cream and fold into plum gelatin mixture.
Pour into refrigerator trays and freeze until mushy.
Turn into a chilled bowl and beat until smooth; return to trays and freeze until firm.