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Spiced Plum Ice Cream

2 pounds red-skinned plums or pluots (6 or 7)
¾ cup sugar
¾ tsp. The Spice Hunter Tellicherry Peppercorns
½ tsp. The Spice Hunter Whole Jamaican Allspice
¼ cup whole milk
¾ cup whipping cream
¼ tsp. salt

Pit and chop the plums (you should have about 4 cups). Place them in a mixing bowl with the sugar and stir to combine. Set aside 30 minutes to macerate, stirring occasionally. Crush the tellicherry peppercorns and allspice with a heavy pan or with 1 or 2 pulses of a spice grinder. Leave in large pieces so they can be strained out later. Combine the spice mixture, milk, cream, and salt in a small saucepan and bring to a simmer over medium heat, about 3 minutes. As soon as bubbles appear around rim and a skin forms on top, remove from heat and cover. Set aside 30 minutes to steep. Place the fruit in a blender and strain the cream mixture over the top, discarding the spices. Puree until smooth. Bits of peel should be visible. The mixture will appear slightly thinner than a milkshake. Pour into a bowl and chill for 30 minutes. Freeze in an ice cream maker according to the manufacturer's directions. The mixture will get to the texture of soft-serve ice cream. Spoon it into a container, cover and place in the freezer for another hour to ripen. Serve immediately. If the ice cream is left overnight, it may become icy, in which case you should allow it to warm slightly outside the freezer before serving. Courtesy of Russ Parsons, Los Angeles Times