sunday dessert: lemon cake topped with plum ice cream. it turned out to be the perfect pairing!
find the recipe for the cake here. the ice cream recipe is super simple:
Plum Ice Cream, recipe by David Lebovitz, The Perfect Scoop
1 pound plums (about 6 to 8)
1/3 cup water
3/4 cup plus 2 tbsp. sugar
1 cup heavy cream
1/2 tsp. kirsch
Slice plums in half and remove pits. Cut into eighths and put in a medium, nonreactive saucepan with the water. Cover and cook over medium heat, stirring occasionally, until tender, about 8 minutes. Remove from heat and stir in sugar until dissolved. Let cool to room temperature. Once cool, puree in a blender or food processor with the cream and kirsch until smooth. Chill mixture thoroughly, then freeze it in ice cream maker according to manufacturer’s instructions.
i substituted limoncello for the kirsch. perhaps that’s what made the combination just right! xo!