Toasted Vanilla Ice Cream with Roasted Plums

Ingredients

• For the ice cream:
• 1 cup sugar
• 1/2 teaspoon salt
• 1 vanilla bean, split and scraped
• 2 tablespoons water
• 2 cups milk
• 2 cups heavy cream
• 7 egg yolks
• For the plums:
• 1/2 cup sugar
• Pinch salt
• 8 plums, any combination of colors, pitted and quartered
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1 to 2 tablespoons bourbon

Directions

1. For the Ice Cream: Add the sugar, salt, split and scraped vanilla bean, and water to a medium saucepan, then put the pan over high heat. Cook until the bubbling eases and the sugar begins turning into caramel, about 10 minutes. Turn the heat down and stay close; once the caramel reaches the shade of clover honey, take the pan completely off the heat. Very slowly, and with care, pour in the milk and cream. Put the pan back over low heat and cook, stirring now and then, until the hardened caramel dissolves and the mixture is evenly creamy and honey-colored. Add the yolks to a medium mixing bowl and whisk them just to break them up. Gradually stream the hot mixture into the yolks while whisking the whole time, then pour everything back into the pan. Cook over low heat, stirring constantly, until the custard is thick enough to leave a coating on the back of a spoon. Strain right away through a fine mesh strainer, then chill for at least 12 hours. Freeze in an ice cream machine following the manufacturer’s directions, then move the churned ice cream to the freezer for at least 2 hours before scooping.
2. For the Plums: Put a rack in the middle of the oven and heat it to 400 degrees F. Combine the sugar, salt, and water in an ovensafe pot or Dutch oven, then set it over medium-high heat and cook until the mixture turns golden, about 8 minutes. Take the pot off the heat and carefully stir in the plums, spices, and bourbon. Return the pot to the heat and cook, stirring occasionally, until any firmed-up caramel melts and the plums release their juices. Transfer the pot to the oven for 10 minutes, then take it out and let the plums cool a bit before spooning them over scoops of ice cream. Refrigerate any extra and warm it later in the microwave or on the stovetop for another round of ice cream.