Roasted Plum, Ginger, and Honey Ice Cream

Ingredients

• 2 pounds plums, stoned and halved
• 2 tablespoons ginger, grated
• 2 tablespoons plum brandy
• 2 cups heavy cream
• 1 1/2 teaspoons kosher salt
• 3/4 to 1 cup wildflower honey, to taste

Directions

1. Heat the oven to 500 degrees F and set a rack in the middle. Cover a lipped sheet pan with aluminum foil, then place the plums on it in one layer with the cut sides facing up. Roast for 15 minutes, until the fruit has gone soft and jammy and a paring knife slips in easily. Take the pan out of the oven, fold the aluminum foil around the plums, and let them cool for 10 minutes.
2. Scrape the plums into a blender or food processor, along with the ginger and plum brandy. Puree until smooth, then pour in the cream. Blend again for 30 seconds, or until the mixture looks completely silky. Strain it through a fine-mesh strainer into a bowl or storage container. Mix in the salt and 3/4 to 1 cup of honey, using your taste as the guide.
3. Chill overnight, then churn the next day according to the manufacturer's instructions. Serve it right away for a soft-serve texture, or let it set in the freezer for 2 to 3 hours.