Plum frozen yogurt with blackberries, honey, and sage – perfect treat on a hot summer day.
The first year I got an ice cream maker, I made ice cream every weekend. In truth, I went a little crazy. I experimented with infused custard bases, and added balsamic swirls and chocolate chunks. I tried adding a glug of alcohol at the end for a super-smooth, soft texture, and worked with every fruit I could find. I made rich ice creams, sorbets, and sherbets before simplifying with frozen yogurt. I could have opened an ice cream shop and supplied 100% of the ice cream that summer.
The following summer, I pulled out the ice cream maker with a little less zeal. But I still whipped up sorbets with some regularity. The third summer, not so much, and by the fourth summer, the ice cream maker moved to the garage when we remodeled the kitchen and never found its way back to center stage.
So when I saw that this month’s theme for our Progressive Eats group was ice cream, I was excited to dig it out again, and start experimenting anew. This one is a favorite of mine I made a few years ago to take advantage of the plums in our local markets, and is best when made with fully ripened plums at peak season.
- Feel free to substitute pluots, but only add half of the sugar to start with, and gradually add the rest while you taste-test the base. Pluots can be sweeter than plums.
- Even if you use plums, they can offer a huge range of sweetness – and some are quite tart. Taste the plum base to get the level of sweetness you want before combining with the honey and yogurt. The honey adds sweetness, but it’s as much for the yogurt as the plum base – so if the base is tart, your ice cream will be too.
- This is a soft ice cream, so I recommend refrigerating for an additional hour after it’s scooped out of the ice cream maker.
- 1 pound ripe plums, pitted, and cut into large chunks
- 1 pint container fresh blackberries
- ⅓ cup sugar
- 1 Tbsp water
- 2 tsp lemon juice
- 1 bunch sage leaves
- ½ cup honey (I recommend blackberry honey)
- 1 35.3 ounce container Fage 2% fat Greek yogurt
- 1 Tbsp Plum Brandy or Crème de Cassis
- Combine the plums, blackberries, sugar, water, lemon juice and sage in a medium pot over medium-low heat. Simmer until the plums collapse into a chunky sauce - about 30 minutes. Whirl in a food processor or blender to puree, and strain to remove the skins, seeds, and larger pieces of sage. You should have 1¼ - 1⅓ cups of puree. Chill for 30 minutes in a medium-sized bowl.
- Stir in the honey, yogurt and brandy. Refrigerator for at least 2 hours, or overnight. Pour into an ice cream maker and churn according to directions.
- This is a soft ice cream. If you prefer a harder texture, scoop it into an 8" X 8" pan and cover with foil or plastic. Chill in the freezer for at least 1 hour before serving.
Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. This month’s theme is an Ice Cream Social and is hosted by Barbara Schieving who blogs at Barbara Bakes. With summer in full swing, now is the time to get outside and enjoy some ice cream with friends and family!
If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out.
Ice Cream Social !
- Waffle Bowls from Barbara Bakes
- Black Forest Ice Cream Sundaes from Creative Culinary
- Bourbon Caramel Sauce for Ice Cream Sundaes from The Heritage Cook
- Vegan Banana Split Popsicles from Stetted
- Raspberry Ice Cream from Jeanette’s Healthy Living
- Copycat Baseball Nut Ice Cream from girlichef
- Blackberries and Cream Ice Cream from Miss in the Kitchen
- Cassata Ice Cream Cake from Spice Roots
- Roasted Apricot and Shortbread Ice Cream Bars from Willow Bird Baking
- Plum, Blackberry and Sage Frozen Yogurt from The Wimpy Vegetarian
- Blueberry Plum Sorbet from Healthy Delicious
- Mocha Ice Cream from That Skinny Chick Can Bake
We have a core group of 12 bloggers, but we will always need substitutes and if there is enough interest would consider additional groups. To see our upcoming themes and how you can participate, please check out the schedule at Creative Culinary or contact Barb for more information.