Thanks to my good friend Martin Reed, I was blessed with some amazing foraged plums this weekend. Oh, what to do? Well, I had gotten this free ice cream maker off of yerdle and I been meaning to use it. Sadly, it has been sitting on my floor for about 6 months now (sigh).
The plums are super tasty but because they are foraged, there was a bit of inconsistency in the flavor due to the different varieties. To sorta bring them all to the same place, I slow roasted them. Then I rounded them out with some Pinot Noir. Yum! It smelled so good I wanted to eat my house.
You don’t have to use the Sea Glass Pinot Noir that I did from Whole Foods. You just need a wine that has caramel and cherries along with some nice acidity to it.
1 pound plums (about 2 cups) 2 cups SeaGlass Santa Barbara Pinot Noir 1 cup sugar 1 bay leaf Pinch of salt
6 hours, 10 minutes
4 hours, 5 minutes
Add the plums to a baking dish and roast them at 275 degrees for about 4 hours. Now, I have these wonderful foraged plums that are all about the size of a cherry tomato. If you are using a standard plum from the store, I suggest you halve and pit them first.
They are done roasting. Wow, how gorgeous do these look? Now, pitting these before they were roasted would be a pain in the behind. So I did it after. The pits just slide right out, easy breezy.
Transfer the pitted plums to the food processor and puree them until very smooth.
In a medium sauce pan, combine the plum puree (should be about 1 cup), 2 cups red wine, 1 cup of sugar and the bay leaf. Bring it to a boil, just so that the sugar becomes incorporated.
Remove from the stove, mix in the pinch of salt, and allow to cool. Then transfer it to the fridge and let it chill for about 2 hours.
Place the puree in an ice cream machine and churn according to instructions, for approximately 25 minutes, until desired consistency is achieved.
Serve immediately or place in an air tight container and put in the freezer to firm up.Enjoy!
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Jerry James Stone
Food pornographer, full-time vegetarian, pointy beard enthusiast, and I say 'hella' too much. Founder and creator of Cooking Stoned.