Ice cream with roasted plums and cinnamon

Ingredients for 7 servings:

• 350 ml milk, 3.5% fat
• 1 vanilla pod(s), scraped pulp
• 2 tbsp cornstarch
• 60 g cream cheese, room temperature
• 0.12 tsp sea salt
• 300 g cream
• 150 g sugar
• 2 tbsp maple syrup
• 60 ml buttermilk
• 300 g plum(s)
• 2 tsp sugar
• 1 tsp cinnamon powder

Instructions

Working time approx. 50 minutes; Rest time approx. 5 hours; Cooking/baking time approx. 15 minutes; Total time approx. 6 hours 5 minutes

Preheat the oven to 200°C. Arrange the plums in a large glass or ceramic baking dish and sprinkle with sugar and cinnamon. Roast in the oven for 20-30 minutes, until just tender. Let cool slightly. Puree the plums in a food processor. For the ice cream base, combine the cream cheese and salt in a medium bowl. In a 4-quart saucepan, combine all but 2 tablespoons of the milk with the cream, sugar, vanilla seeds, and maple syrup over medium heat and bring to a boil. Let boil for 4 minutes. Remove from heat. In a small bowl, whisk 2 tablespoons of the milk with the cornstarch until smooth and slowly stir into the milk and cream mixture. Bring back to a boil and stir for about 2-3 minutes, until the mixture thickens. Remove from heat. Slowly whisk the hot mixture into the cream cheese until smooth. Stir in the roasted plums and buttermilk. Transfer the mixture to a storage container, press a piece of parchment paper onto the surface, and seal with an airtight lid. Place in the freezer and freeze for about 5 hours. Stir every 30 minutes initially, then every hour to keep the ice cream creamy. Tip: Refrigerate the ice cream for about 20 minutes before serving to make it easier to portion.