Plum Ice Cream

Source: The Perfect Scoop, Serious Eats

2 lbs plums, stoned and halved
2 Tbsp plum brandy or kirsch
2 C heavy cream
1 1/2 tsp kosher salt
1 3/4C sugar


Directions

1. Preheat oven to 500°F. Line a sheet pan with foil and arrange plums cut side up in a single layer. Roast for 15 minutes, until plums are jammy and soft. Remove from oven, wrap in foil, and cool for 10 minutes
2. Use a hand held blender to blend until mostly smooth. Add 2 C heavy cream, 1 3/4C sugar, 1 1/2 tsp salt. Let cool
3. Add in the 2 Tbsp plum brandy or kirsch
4. Churn baby churn

Note: way too thick and heavy. Will add 1C milk and rechurn