Roasted Plum and Cinnamon Ice Cream
A creamy roasted plum ice cream with concentrated fruit flavor, mellow caramel notes and gentle cinnamon warmth.
- Prep
- 60 min
- Program
- ICE CREAM
- Level
- Easy
- Price
- €€
Prepare the base
-
Preheat the oven to 200°C, or 180°C fan. Cut the ripe plum flesh into 2 cm chunks, leaving the skins on.
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Place the plum flesh in a small baking dish, then toss it with the light brown sugar, ground cinnamon and salt.
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Roast for 25 to 30 minutes, stirring halfway through, until the plums have collapsed and their juices look glossy and syrupy rather than watery.
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Leave the roasted plums and all their juices to cool completely.
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Blend the cooled roasted plums and juices with the vanilla extract, whole milk and heavy cream until completely smooth.
Freeze and spin
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Pour the mixture into a Ninja CREAMi pint, without exceeding the MAX FILL line.
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Close with the storage lid and freeze flat for 24 hours.
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Once fully frozen, run the ICE CREAM program.
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If the texture is powdery or crumbly after the first cycle, run RE-SPIN.
Still not right after re-spinning? See how to fix the texture .
Serve
Serve immediately, while the ice cream is still nice and creamy.
Storing leftovers
Flatten any remaining ice cream to level the surface before returning the pint to the freezer. This will make the next spin easier and reduce unnecessary strain on the machine. Learn more about after-serving habits.
Tips
- Use soft, fragrant plums at peak ripeness. Firmer fruit releases less juice and gives a sharper, less rounded flavor.
- Cooling the roasted fruit completely before adding the dairy keeps the flavor fresh and prevents the warm acidic fruit from affecting the cream.
- Red- or purple-skinned plums give the ice cream a deeper color than yellow-skinned varieties.
Nutrition | 100 g | Pint |
|---|---|---|
| Calories | 124 | 647 |
| Protein (g) | 1.4 | 7.3 |
| Carbs (g) | 16.5 | 86 |
| Fat (g) | 6.2 | 32.3 |