This variety of plum, even when ripe, retains a certain tartness that is offset here by the anise and the almond paste, all of which, when lolling about in the cream, seem made for each other.

　　

Ingredients

makes 1 quart

　　3 cups heavy cream

　　1 cup sugar

　　2 teaspoons aniseeds, lightly crushed

　　2 1/2 cups fresh black Italian plums

　　3 ounces almond paste, finely crumbled

　　

Step 1

Over a lively flame in a heavy-bottomed saucepan, combine the cream, sugar, and aniseeds, bringing the mixture just to a simmer. Remove the pan from the flame and cover, permitting the anise to infuse the cream for 1 hour.

　　

Step 2

Meanwhile, stone the plums and slip off their skins. Chop the plums and place in a food processor. Process the plums to a coarse puree. Combine the infused cream with the puree, cover it with plastic wrap, and chill for several hours or overnight.

　　

Step 3

Transfer the mixture to your ice cream maker and freeze it—in two batches, if necessary—according to the instructions of the manufacturer, folding in the crumbles of almond paste at the point in the process recommended by the instructions.

　　A Taste of Southern Italy