“It is the present that matters and how well we live it.
And the future, we need not worry. It is what we make of it!” Nos.tal.gia
Plum Ice Cream {eggless}. I knew I’d need more pink this October. Remember when I said I had frozen plums while baking the Wholewheat Plum Frangipane Galette. It’s a feeling of nostalgia to see summer and stone fruit season end, a season I wish I could stretch; hang on to forever maybe. I do love pears and apples too, but my love for stone fruit overrides all that.
The plums sitting in the freezer were not forgotten one single day. It’s strange how you think you can freeze, store away, forget about something, or rather hope to, but that very something remains niggling in one corner of your head. These plums were like that. Frozen for just over a month, yet calling my name every moment.
I had a plum granita in mind, but the boy loves creamy ice cream more. With summer having been left far behind, creamy ice cream screams comfort and happiness. The Plum Ice Cream hit the right notes. It was delicious, fruity, sweet, hints of tart and full of natural plum goodness. It was PINK too, a really pretty shade and a great fit for Pinktober {Pink + October}, which as you might know is breast cancer awareness month.
It has been a tradition for several years to mark October with a tinge of PINKon PAB; it begins with a PINK birthday cake for Mr PAB in the beginning of October. This year we had a special Rainbow Cake for him, baked by the ‘soon to be 18‘ daughter. She had a field day dressing it up too {in pinkof course, with the pinktober ribbon in marzipan!}.
Thought I’d tie up this post with an interesting Easy Doodle Recipe Contest being hosted on Blogadda. Ahem… I thought doodling would come to me easy, but I have to admit I considered throwing the towel in too many times. All those years of doodling in school and college, notebooks full of doodles instead of notes, abandoned me. I was inspired by the daughter’s free hand doodling in her notebooks. Take a look …
… and then maybe understand why I couldn’t even share my shaky hand, embarrassing attempt! Anyhow, I tried in the spirit of competition, and in the knowledge that sharing the PINK would only help spread the message even further! With a simple, yet powerful message from the WHO, it’s never too late to know more!
Here’s my attempt at digital doodling {my freehand attempt was really bad}. The recipe is simple, fun and full of natural goodness. I hope you enjoy making this ice cream. If plums are not in season, or if you haven’t got a nice lot frozen and stashed away like me, you could always reach for other fruit. Frozen berries like raspberries, strawberries, and even blueberries would work well here.
Do taste and adjust for sweetness and balance of flavours. Plums have a tart edginess so there is no need for a dash of lime juice here. If you choose a sweeter berry, you might consider adding a tbsp or two of lime juice. And vodka would work well instead of kirsch. Alcohol doesn’t freeze, so it helps keep home made ice cream softer. Kirsch contributes to elevating fruity flavours in stone fruit ice creams, enhancing the taste beautifully. Vodka on the other hand has a neutral taste and is great for all ice creams.
Doodling is hopefully something I’ll work on in future. You can find below the Thermomix version of the ice cream as that’s how I make mine. The quantities are the same for both, only the fruit is frozen in the TM version. I also like to keep all ingredients chilled when I make ice cream. It helps quicken the freezing process!
Summary: Fruity and bursting with natural flavours, this creamy Plum Ice Cream is a wonderful way to incorporating more fruit in your diet. With simple everyday ingredients, it’s a simple make ahead dessert option. Serve with slivers of pistachios for a pop of colour!
