Roasted Plum Cardamom Ice Cream

Roasted Plum Cardamom Ice Cream via Sift & Whisk

For no reason at all, this week, for me, has been all about soul searching. Or brain burrowing. Spirit spelunking?

Something like that. Definitely an alliteration.

There are a lot of things to think about in the world, and it seems like we’re supposed to have well formed opinions on all of them. Politics, religion, shampoo brands. All the important stuff.

Roasted Plum Cardamom Ice Cream via Sift & Whisk

I spent part of my week watching videos and reading articles on farm bills and food stamps and welfare and racial profiling and prisons.

That’s some pretty heavy stuff. And the truth is, I see both sides of issues 90% of the time. Even on things where I know I disagree with a person’s opinion, I can usually see where they’re coming from.

Totally doesn’t mean I won’t argue with them. Maybe I’m neither a lover nor a fighter.

But in reality, my life has a very limited perspective. I haven’t experienced firsthand the struggles or triumphs that other people have faced, and those people haven’t experienced mine.

Roasted Plum Cardamom Ice Cream via Sift & Whisk

One thing I am not on the fence about is ice cream. In ice cream, there is no wrong answer. Everyone wins with ice cream. Even not-so-great ice cream is still like. Yeah. Pretty good.

(It occurs to me that health nuts might think that ice cream is the wrong answer, but my rebuttal is that this definitely has fruit. And dairy is also good for you. And lay off, already, okay?)

This is the first ice cream recipe I’ve outright invented, because the plums in our fridge just looked amazing and round and plump, and I’ve never had plum ice cream. So why not? What could go wrong?

Nothing. The answer is nothing is wrong with this.

Roasted Plum Cardamom Ice Cream via Sift & Whisk

Ugh, and cardamom. Get in my life. If I wasn’t concerned about things getting lodged in my brain, I might walk around with a cardamom pod stuck in each nostril.

Depending on the sweetness of your plums, this ice cream has a bit of tartness to it. I’m okay with it. It cuts the sugar a bit and adds interest, in my opinion.

If only world peace were as simple as sharing an ice cream cone, right?

Roasted Plum Cardamom Ice Cream via Sift & Whisk

Roasted Plum Cardamom Ice Cream
Yields 1 quart
  1. 1½ cups (350 grams) heavy cream
  2. 10 lightly crushed green cardamom pods
  3. 1½ pounds (about 6-7) ripe plums
  4. 2 tablespoons brown sugar
  5. ¼ teaspoon ground cardamom
  6. ¾ cup (150 grams) granulated sugar
  7. 1 teaspoon vanilla extract
  1. In a medium saucepan, combine heavy cream and crushed cardamom pods and bring to a simmer over medium heat. Remove from heat, cover, and let steep for 1 hour.
  2. Meanwhile, preheat oven to 425°F. Halve and pit plums. Place cut side up on a baking sheet lined with parchment paper. Roast for about 20 minutes, until plums are tender and can be easily pierced with a fork.
  3. Transfer hot plums to a blender or food processor. Add brown sugar and ground cardamom, and blend/process until smooth. Strain through a fine mesh sieve into a large bowl, pushing liquid through with a rubber spatula.
  4. When the cream is finished steeping, strain out the cardamom pods and add the cream to the plum purée. Stir until uniform in color, cover the bowl, and transfer to the fridge to chill for at least 2 hours or overnight.
  5. Remove bowl from the refrigerator and add granulated sugar and vanilla extract. Stir thoroughly.
  6. Pour mixture into the bowl of an ice cream maker and freeze according to the manufacturer's instructions. In my ice cream maker*, this took about 25 minutes. Transfer to lidded containers and freeze until firm.
  1. *This is the machine I use and love, but I do get commission if you buy it through this link!
Sift & Whisk
  • Jess

    This ice cream and your photos are so gorgeous! I just got an ice cream maker from freecycle and christened it with coconut chai ice cream, but this is definitely next.

    • Maria Siriano

      Coconut Chai Ice Cream? Hoooly crap. I think that might be MY next one!

  • Rochelle Ramos

    Gorgeous ice cream! I love the idea of plums and cardamom together. I also love that you roasted those little beauties before turning them into ice cream :)

    • Maria Siriano

      Thanks, Rochelle! Roasting the fruit helps evaporate some of the water, since too much water can make ice cream lose its creamy texture.

  • Erika

    Your blog! Is gorgeous! Can’t! Even! Handle!

    Roasted plums in ice cream sounds like the most decadent and delicious thing ever. Someday when I have access to lots of good plums (i.e. not in Texas), I will make this.

    Okay back to your photography: it kind of reminds me of Spoon Fork Bacon. Except better. Maybe Roost? Anyhoo, just found you through FoodGawker and I am in love!

    • Maria Siriano

      Wow, Erika! I’m blushing! That is the best compliment you could have ever given me. I admire SFB & Roost’s photography so much. I’m just starting out, and I hope my photos have been improving along the way. You totally boosted my mood this evening!

  • Charlotte

    I clicked on this (through foodgawker) just to compliment you on your last photo. I want to come lick your countertop.

    • Maria Siriano

      I endorse and encourage countertop licking.

  • Jen

    Love the colour of this as much as the combination of plums and cardamom – yum! Beautiful blog too, I’ve just enjoyed reading through a number of your posts.

    • Maria Siriano

      Thanks, Jen! Always good to know that someone’s actually reading what I send off into internet-land!

  • Nicole

    Oh my goodness, this looks absolutely divine! I’m a bit of an ice cream addict. The photos are gorgeous too.

    • Maria Siriano

      Thanks! I just said to my husband that I have so many ideas for ice creams right that I could blog about nothing else for the rest of the summer!

  • Emma Galloway

    Love plums with cardamom! Yummo.

  • Jocelyn (Grandbaby Cakes)

    OMG this ice cream looks incredible! Simply gorgeous!

    • Maria Siriano

      Thank you, Jocelyn! It was fun to make, photograph, and eat! But mostly the eating part.

  • Cyndy Hannan

    OK I tried the recipe and now I will have to link your recipe to my blog, because it is really good. The colour is wonderful and I love the hint of cardamom.

    • Maria @ Sift & Whisk

      I’m so glad it worked out well for you, too! This ice cream might make a repeat performance in my kitchen this summer.

  • Krystal

    I didn’t see a yield. Does this make 1 quart?

    • Maria @ Sift & Whisk

      Yes, thanks for pointing this out! I’ll add the yield to the recipe.