Roasted Plum Swirl Ice Cream

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Vividly coloured with rich, swirled plum, and spicy cardamom notes to match, this ice cream captures the essence of autumn in a single scoop.

  • Author: Salma



Roasted Plum Swirl Ice Cream

  • 375g (3-5) Queen Garnet plums
  • 2 tbsp local honey
  • 350ml whole milk
  • ½ tsp vanilla paste
  • 1 tbsp cornflour
  • 1 tsp ground cardamom
  • ½ tsp ground cinnamon
  • ¼ tsp ground cloves
  • 1/4 tsp fine sea salt
  • 4 large egg yolks, at room temperature
  • 180g caster sugar, sifted
  • 250ml thick cream (35% fat)


Roasted Plum Swirl Ice Cream

  1. Pre-freeze ice cream machine canister as needed in accordance with manufacturer’s instructions.
  2. Wash and slice plums, discarding seeds. Toss with honey and a pinch of fine sea salt and roast in a wide-based dish in oven at 180°C (160°C fan-forced) for 20-25 minutes or until plums are soft, turning and stirring once or twice during the roasting time to ensure even cooking. Allow to cool then process into a puree, pressing the puree through a sieve for a smoother consistency, yielding approximately 250ml of roasted plum puree.
  3. Heat milk and vanilla in a medium saucepan until hot and steamy, then remove from heat and allow to cool slightly while preparing other ingredients.
  4. Mix cornflour, ground spices and salt in a small bowl with 1 tablespoon of water to make a smooth paste, then gently whisk into warm milk.
  5. Whisk egg yolks and sugar together in a large bowl until thick and slightly pale.
  6. Slowly pour or ladle warm milk over egg mixture while whisking continuously to avoid eggs scrambling. Return mixture to saucepan and continue to cook over low-medium heat while whisking until the mixture is thick like custard and coats the back of a spoon.
  7. Pour custard into a large bowl & whisk in cream. Whisk in 150ml of roasted plum puree until smooth, reserving the rest for swirling through the ice cream after it is churned.
  8. Refrigerate to chill for 4-6 hours, then churn mixture in ice cream machine according to manufacturer’s instructions.
  9. Enjoy your fresh ice cream immediately with a dollop of plum puree, or transfer to an ice cream container to freeze.
  10. If freezing, layer ice cream with spoonfuls of remaining roasted plum puree, lightly swirling at each layer, and tap container on the bench to ensure no air bubbles remain during the process. Allow to freeze for 12-24 hours. Serve alone or with slices of fresh plum if desired.



Makes 900-1000ml ice cream and serves 6-8 people