Ingredients

The following ingredients have 4 Servings
  • 1 pound ripe plums (pitted, and cut into large chunks)
  • 1 pint container fresh blackberries
  • 1/3 cup sugar
  • 1 Tbsp water
  • 2 tsp lemon juice
  • 1 bunch sage leaves
  • 1/2 cup honey (I recommend blackberry honey)
  • 1 35.3 ounce container Fage 2% fat Greek yogurt
  • 1 Tbsp Plum Brandy or Crème de Cassis

Instruction

  • 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 1 1/4 - 1 1/3 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.