Plum Ripple Loaf

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 16
• 2 (17 ounce) cans purple plums in heavy syrup
• 2 pints rich vanilla ice cream, softened (to use 3 cups)
• fresh plum, slices (to garnish)

Recipe

• 1 lightly oil a 8x4x2" loaf pan, or line carefully with plastic wrap (any wrinkles in the wrap will show in the finished loaf).
• 2 drain plums and reserve 1 cup of the syrup.
• 3 pit plums.
• 4 put fruit and 1/4 cup of the syrup into the bowl of a food processor or blender and puree until fairly smooth.
• 5 put ice cream in medium bowl.
• 6 stir in remaining 3/4 cup syrup, in 2 batches, until smooth.
• 7 spoon half of ice cream mixture into prepared pan.
• 8 add half of the plum puree and swirl once with a rubber spatula to marble.
• 9 working quickly, add rest of ice cream mixture and swirl with remaining puree as above.
• 10 place loaf pan into a larger pan for easy handling.
• 11 cover and freeze at least 8 hours, until firm.
• 12 to serve: run a thick knife around edge of pan.
• 13 dip pan briefly (2 to 3 seconds) in very hot water and unmold onto a high-rimmed serving dish.
• 14 garnish with fresh plum slices.
• 15 slice loaf 1/2" thick using a long, thin knife dipped in hot water.