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.