This week saw fewer greens we didn't recognize, which was also refreshing. We made Cook's Illustrated pesto pasta salad with a beautiful bunch of fresh basil - so wonderful smelling, just like summer. We plan to make a kale and chickpea stew this evening. A huge bunch of fresh cilantro still sits in a glass of water in the fridge, waiting for summer rolls with shrimp and radishes. Our green squash wait for couscous with tomatoes and basil and Bittman's zucchini pancakes. Peaches we've been eating as dessert at lunch time, and plums I turned instantly into plum ice cream, which is tangy and rich and could not be easier or more delicious. These little red plums, with their floral notes, are much better cooked than eaten raw. Here's David Lebovitz's recipe, from The Perfect Scoop:
Plum Ice Cream
1 lb plums (about 8)
1/3 cup water
3/4 cup plus 2 tbsp sugar (to taste, based on how sweet plums already are)
1 cup heavy cream
1/2 tsp kirsh (I left it out - just helps soften ice cream)
Slice the plums in half and pit. Cut into eighths and put them into a medium, non-reactive saucepan with the water. Cover and cook over medium heat, stirring occasionally, until tender, about 8 minutes. Remove from the heat and stir in the sugar until dissolved. Let cool to room temperature (speed this process up by putting the pan in the fridge or freezer, though let it cool on the stove at least 5 minutes first).
Once cool, puree in a blender or food processor with the cream and the kirsch until smooth.
Make sure the mixture is chilled thoroughly, then freeze in your ice cream maker. Makes about 1 quart or so.