Black Plum, Port, and Cinnamon Ice Cream

  • Prep:
  • Total Time:
  • Yield: Makes about 1 1/2 quarts
Black Plum, Port, and Cinnamon Ice Cream

Photography: Naho Kubota

Source: Martha Stewart Living, July 2013


  • 1 pound ripe black plums (2 to 3 small), cut into 1/2-inch pieces
  • 1/3 cup Tawny Port
  • 1/4 cup honey
  • 3-inch strip fresh orange zest
  • 1/4 teaspoon ground cinnamon
  • Vanilla-Custard Ice Cream Base


  1. Combine plums, Port, honey, orange zest, and cinnamon in a large, deep straight-sided skillet. Cook over medium-high heat, stirring constantly, until plums are syrupy and tender, about 8 minutes. Remove and discard zest. Lightly mash fruit with the back of a spoon. Let cool completely. (You should have about 1 1/2 cups.)

  2. Chill a loaf pan in freezer at least 10 minutes. Fold plum mixture into custard base with a rubber spatula. Freeze and churn in an ice cream maker according to manufacturer's directions, then transfer to pan. Cover with plastic wrap and freeze until hardened, at least 2 hours; ice cream can be frozen up to 2 weeks ahead.


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