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PREPARATION TIME: 3 Hours, 45 Mins
Ingredients
- 1½ pounds plums, pitted and sliced
- ½ cup granulated sugar
- 2½ cups cold heavy cream
- One 14-ounce can sweetened condensed milk
Directions
1. In a medium saucepan over low heat, combine the plums and sugar. Cook, stirring frequently to avoid scorching, until the plums release their juices and break down completely, 25 to 30 minutes. Transfer to a shallow baking dish to cool.
2. In the bowl of an electric mixer fitted with the whisk attachment, whip the heavy cream to medium peaks. With the mixer running, slowly stream in the condensed milk until combined.
3. In a 9-inch-by-5-inch loaf pan, place a few dollops of the plum jam on the bottom. Add a layer of ice cream, using a silicone spatula to smooth it into an even layer. Repeat with dollops of the jam and layers of the ice cream until the pan is full. (You will have an extra jam.)
4. Cover with a layer of parchment paper and transfer to the freezer to chill until scoopable, 3 hours or overnight.
NOTE: You will end up with about 1 cup of extra plum jam, which can be stored in an airtight container in the refrigerator for up to a week.
Nutrition
- 460 calories
- 32g fat
- 40g carbs
- 5g protein
- 39g sugars
