Plum-Ginger-Jaggery Ice Cream

Makes about 1 quart

Plum puree

1½ pounds ripe red-flesh plums, halved and pitted 1 cup packed jaggery ¾ cup sugar 1 inch of peeled ginger root, chopped

Ice cream

1 cup heavy cream ¼ cup sugar 2 egg yolks 2 tablespoons bourbon (optional)

To make the plum puree: Place the plums, jaggery, sugar and ¼ cup water in a medium-size saucepan and over high heat, bring the contents to a rolling boil. Reduce heat to a gentle simmer and cook for 20 minutes, stirring occasionally, until the fruit pulp has separated from the skin. Transfer the contents with the ginger to a blender and pulse until you get a smooth puree. Transfer it back to the saucepan and cook on low-heat, stirring occasionally until it reduces in volume by almost half to about 2½ cups, about 30 minutes. Prepare an ice bath. Transfer the puree to a container and place in the ice bath to chill.

To make the ice cream: In a medium saucepan on medium-high heat, cook the cream and sugar, stirring occasionally until the sugar dissolves completely, but do not bring to a boil. Place egg yolks in a medium bowl. Reduce heat to low and take ¼ cup of the warm cream and add it to the egg yolks and whisk to combine. Add the tempered yolk mixture back into the cream in the saucepan, whisking to combine. Continue to cook, stirring frequently, until the mixture acquires the consistency of a custard and coats the back of a spoon. Remove from heat and allow to cool completely in an ice-water bath.

To finish: Once the plum puree and the ice cream base have chilled completely, stir the ice cream base into the puree along with the bourbon, if using. Transfer the mixture to your ice cream maker and follow the manufacturer’s instructions. Store for 1 to 2 hours in the freezer before serving.