Plum Sherbert with Creme Fraiche

Plum Sherbert with Creme Fraiche
Yields: 2.5 quarts
To make plum puree:
Cut up the plums, leaving the skin on, and remove the seeds. Place in a stockpot. Cook over medium heat until the plums are tender and the liquid has become thick like a syrup. Remove from heat and place in an ice bath to cool down. Once the plums are cool, place in a food porcessor or blender and puree until smooth. You may need to run it through a strainer if you find you still have chunks.

For Sorbet:
In a stockpot or large bowl, mix together the puree, simple syrup, lemon juice and Creme Fraiche. Transfer the mixture to your ice cream maker and follow the equipments instructions. Once the mixture is thick and glossy, transfer to a container with a lid and freeze for a minimum of 4 hours before serving.

Note: My plums were very tart and required a little more simple syrup to balance flavor. I recommend adding a cup of simple syrup at a time and adjust the taste to your liking.