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Categories:
heavy whipping cream kosher salt sage black plums handful fresh blackberries water sugar lemon juice honey brandy
Viewed: 44 - Published at: 6 years agoIngredients
- 1 1/2 cups heavy whipping cream
- 1 1/4 cups whole milk
- 1/2 teaspoon kosher salt
- 1 bunch of fresh sage leaves, coarsely chopped (about 20 leaves)
- 1 pound black plums, pitted and cut into large chunks
- 1 handful fresh blackberries (about 10) (optional: see headnote)
- 1 tablespoon water
- 1 tablespoon sugar
- 1 squeeze of fresh lemon juice
- 1/2 cup honey (I used blackberry honey, but other flavors likely work too)
- 1 tablespoon Plum Brandy (you can substitute Creme de Cassis with great results.)
Method
- Bring the cream, milk and salt to a soft simmer in a small pot. Add the sage leaves and continue to simmer for 1-2 minutes. Remove from the heat and let steep for about 20 minutes while you make the plum base. Strain out the sage leaves.
- Put the plums, blackberries, water, sugar and lemon juice in a small pot over medium-low heat. Simmer until the plums collapse into a sauce. This took me about 15 minutes. Pour it all into a blender and puree. Strain out the plum skins and blackberry seeds.
- Pour the plum-blackberry puree into the sage cream and stir in the honey. Add the plum brandy or Creme de Cassis at the end.
- Chill for at least 4 hours. Process in your ice cream maker.
- Go sit in the shade under a tree and enjoy the flavors of summer.
