Roasted Plum-Cardamom Ice Cream
Recipe type: dessert
Prep time: 
Cook time: 
Total time: 
Serves: 2 quarts
Roasted Plum-Cardamom Ice Cream
  • For the Roasted Plum Puree:
  • 24 small (or 12 large) plums
  • ½ cup brown sugar
  • For the Cardamom-infused Custard:
  • 2 cups whole milk
  • 6 whole cardamom pods
  • 4 egg yolks
  • ¾ cup sugar
  • pinch salt
  • 2 cups very cold heavy cream
  1. For Roasted Plum Puree:
  2. Preheat oven to 425°F. Line a baking sheet with parchment paper or aluminum foil sprayed with non-stick cooking spray.
  3. Slice the plums in half and remove pits. If the pits are stuck, they can be more easily removed after roasting. Place the plums, cut side up, on the lined baking sheet. Sprinkle the tops of the plum halves with brown sugar. Roast for 10-15 minutes until the plums soften and release their juices; less time for smaller plums, and more time for larger plums. Transfer the plums and their juice to a bowl. Allow to cool completely.
  4. Place the plums, skins, and juices into a blender or food processor. Puree until smooth. Press the puree through a fine-mesh sieve into a clean bowl, if desired. Cover and chill the puree until ready to use.
  5. For Cardamom-infused Custard:
  6. Heat the whole milk in a heavy-bottomed 3-quart saucepan just until hot, but not boiling. Remove from heat and add the cardamom pods. Let steep for 30-60 minutes.
  7. In a large mixing bowl, whisk the egg yolks, sugar, and pinch of salt until thick and light yellow.
  8. Remove the cardamom pods from the milk and gently reheat until hot, but not boiling. Slowly add the hot milk to the egg mixture in a thin, steady stream while whisking. Pour the mixture into the pan and cook gently over medium heat until the temperature registers 160-170° F on an instant-read thermometer. Immediately remove from the heat.
  9. Strain the custard through a fine-mesh sieve into a clean bowl. Add the cold heavy cream. Let the custard cool slightly, then cover tightly, and chill in the refrigerator for several hours or overnight.
  10. Churn in an ice cream maker according to manufacturer's directions.Transfer the ice cream to a large, freezer-proof container and stir in the chilled roasted plum puree. Place in the freezer for several hours to harden before serving.
  11. Makes about 2 quarts.
Recipe by Cafe Johnsonia at