It seems ice cream sandwiches are seeing a surge in popularity. I am seeing them everywhere lately, which makes me happier than I know how to express. I don’t know why today is National Ice Cream Sandwich Day, but since I am spending this week in Phoenix, AZ, where we have just moved down to a downright chilly 99 degrees, I will most certainly be celebrating.
Be it desert or coast, lake or plain, I hope you are staying comfortably cool. And if you need a little help, here is is one of my favorite ways!
Plum Greek Yogurt Ice Cream
3/4 pound plums, pitted and quartered
3/4 cup sugar
1/4 cup water
1 cup whole milk
1/2 vanilla bean
3 large egg yolks
1 cup full fat plain Greek yogurt
A pinch of salt
Place the plums, first amount of sugar, and water in a medium pot set over medium-high heat. Bring just up to a boil. Reduce heat to medium and allow to simmer gently until the plums are very tender. Drain the plums and reserve that juice! Pass the plums and 1/4 cup of the juice through a food mill (if you don’t have a food mill, pulse the plums and juice in a food processor until smooth). Cover and cool to room temperature.
Place the milk, second amount of sugar, vanilla bean, and salt in a medium pot. Place the pot over medium-low heat and stir with a rubber spatula to combine and dissolve. Bring the mixture just up to a scald.
Whisk the milk into the egg yolks, a little at a time, until fully incorporated. Return the milk/egg mixture to the stove. Over medium heat, cook the mixture (stirring constantly) until it coats the back of your rubber spatula.
Whisk the yogurt into the plum puree until smooth and well combined. Strain the milk mixture over the plum mixture and stir. Pick out the vanilla bean and discard. Chill the ice cream base for at least four hours before churning.