Plum Vanilla Creamsicle Terrine

Serves 8 to 10

Plum Sorbet

2 pounds ripe plums, halved and pitted
1/2 cup granulated sugar
1/4 cup water
Large pinch of salt
1 teaspoon freshly squeezed lemon juice
(If you like the looks of this dessert but don’t want to make sorbet you can use store bought raspberry)

1 quart Vanilla Ice Cream store bought (I like Haagan Dazs or Ben and Jerry’s

To make the plum sorbet:
In a food processor, purée the plums until smooth. Strain the purée through a medium-mesh sieve to eliminate any bits of skin. You should have about 2 1/2 cups.

In a bowl, whisk together the plum purée, sugar, water, salt, and lemon juice until the sugar dissolves. Cover and refrigerate until cold, about 1 hour.

Freeze the plum mixture in an ice cream maker according to the manufacturer’s instructions.


To assemble the bombe:
Line an 8 1/4-by-4-by-2 3/4-inch terrine with plastic wrap, making sure to press it into the corners and allowing a 1 1/2-inch overhang on all sides.

Put half of the plum sorbet into the prepared pan, pressing down firmly. Freeze until firm, about 30 minutes. Put half of the vanilla ice cream on top of the sorbet, pressing down firmly. Again freeze for 30 minutes until firm. Top with the remaining plum sorbet, again pressing firmly and freezing for 30 minutes. Finally, top with the remaining vanilla ice cream, pressing firmly. Cover with the plastic wrap overhanging the sides and freeze until frozen, at least 3 hours.


To serve:
Fold back the plastic wrap and invert the loaf pan onto a cutting board. Lift off the pan and carefully peel off the plastic wrap. Slice and place on individual plates. Drizzle with the plum caramel sauce.

Planning Ahead
The bombe may be made 3 to 4 days in advance. You can also slice it 1 day in advance, wrap each slice in parchment paper, place the slices in an airtight container or wrap together in plastic wrap and return to the freezer until serving.