Roasted Plum Ice Cream Pie

Behold the latest creation to emerge from my kitchen: a symphony of late summer captured in a frozen pie. This isn't just a dessert; it's a layered ode to the plum. The foundation is a rich, sablé crust, its buttery notes providing the perfect stage. Upon it, a luxurious blanket of almond cream—bakes into a tender, fragrant bed. Artfully arranged atop this are slender wedges of ripe, sun-kissed plums. In the oven’s heat, their sugars deepen and concentrate, their juices bubbling and slowly caramelizing at the edges into a sticky, ruby-hued glaze. But the true crowning glory rests upon this baked masterpiece. Swirled high in a majestic crown is a roasted greengage plum ice cream. The fruit, known in France as the exquisite Reine-Claude, is first roasted to intensify its honeyed, floral sweetness into something profound. Churned into a velvety custard, it’s rippled with a tangy, concentrated plum swirl. Each spoonful is a study in contrast: the warm, nutty crunch of the base against the cool, creamy luxury of the ice cream, all united by the deep, caramelized soul of the plum from crust to crown. It is, quite simply, summer perfected.

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This is the kind of dessert that requires little effort but delivers big on flavor

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Bicolor Ice Cream Swirl Crown

When making frozen desserts such as Vacherin cake, ice cream is at its best straight from the machine. It's soft, smooth, and easy to scoop, but too soft to hold a shape. If you tried to pipe it, it would melt and droop. So, freeze the freshly churned ice cream for 3 hours before using. Prepare 2 clean baking trays lined with parchment or sheets made of large freezer bags. Place the tart or cake rings lined with cake collar on top, and freeze. If ice cream is already frozen, put it in the refrigerator for 40 minutes prior to use. Then work it out a bit with a large spoon to make it malleable enough to be spread.
Fit a piping bag with the large open star tip. Coat the inside of that bag with some of the chilled roasted plum puree. With a large spoon, fill the prepared bag with the roasted plum ice cream.
Immediately, pull the prepared baking tray-tart rings from the freezer (one at the time), and pipe the bicolor swirl crowns. Freeze them for 4 hours at least before unmolding.

Sugar Dough Tart Shell

Dust countertop and pastry with flour. Work it out to make pastry pliable.
Roll the pastry into a into a 3mm thick circle. Freeze pastry for 10 minutes or so if it soften too fast.
Prick pastry, and drape it over the greased tart ring. Pressing into the edges, and create a lip.
Trim excess dough, and lift edges upward. Freeze for 10 minutes.
Trim off excess pastry with the paring knife. Freeze again for 20 minutes.
Spread the room temperature almond cream evenly with a small offset spatula.
Cover almond cream with thin brioche slices or leftovers sponge.