If you’ve never made ice-cream at home, you’re in for a treat. I’ve been eyeing no-churn ice cream recipes all summer and knew I just had to try my hand at making my own.
I love a recipe that doesn’t take any fancy equipment or kitchen devices. This one is no exception, so clean up is a breeze too.
Right now, there’s so much fruit in its peak. From strawberries and cherries to peaches and plums, there’s plenty just waiting to get used up and added to all sorts of dishes.
We’ve got these really pretty plums in the orchard just begging to be eaten. So, for the herbal cooking portion of the Plant Retreat I hosted at my house a few weeks ago, I decided that for one of the recipes we’d grill them for a salad and they were definitely a hit.
Sweet, juicy, and perfectly floral, they imbued the kitchen with the essence of summertime.
Another great way to enjoy an abundance of fruit is by cooking it down into a quick jam to slather on toast, dollop in dressings, or swirl into ice cream, like I did here.
It doesn’t take a ton of time, or sugar for that matter, but there’s nothing quite like the aroma and flavor of warm plums.
You can always infuse your favorite herbs and spices by add them in while cooking. A sprig of rosemary, lemon verbena, or even lavender would lend another layer of flavor.
I could also see cinnamon, nutmeg, or even saffron being lovely cooked into the warm fruit.
Like a lot of things I make, usually inspiration strikes when I’m already in process. I just got a feeling the cardamom and pistachios would complement the plums and I’m glad I went with it.
For this recipe, don’t be afraid to experiment with different fruits, spices, or crunch.
Once you get the base recipe for the ice cream down, you’ll be dreaming up all sorts of seasonal flavors.
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