1 lb. Fresh plums, pitted and quartered
1 cup sugar
1 cup heavy cream
1 egg white
2 Tbsp. sugar
ΒΌ tsp. vanilla
1 cup dairy sour cream
Put plums in a sauce pan and sprinkle the cup of sugar over them. Let stand until sugar dissolves and juices form. Bring to a boil and simmer until tender, about 8 to 10 minutes. Pureee in blender. Cool and chill. Combine heavy cream, egg white, 2 Tbsp. sugar and vanilla in mixing bowl and beat until stiff. Fold in sour cream and plum puree. Pour into freezer safe container (can use ice cube trays). Freeze until firm. Garnish with whipped cream, if desired.
Iola Michael gave me this recipe when we lived in California.