Vanilla Plum Ice

• 1 vanilla bean
• 1/4 cup plus 3 tablespoons sugar
• 1/2 cup white wine
• 1 1/2 pounds ripe plums, rinsed, pitted and chopped
• Salt
• Mint for garnish

1. Split the vanilla bean lengthwise, scrape out the seeds and place the bean and seeds in a small saucepan.
2. Add the sugar, white wine and 1/4 cup water and bring to a boil, stirring constantly until the sugar dissolves.
3. Steep over low heat for 5 minutes.
4. Cool completely; remove vanilla bean.
5. Using a blender, puree the plums, the cooled syrup and a dash of salt.
6. Strain through a fine-mesh sieve set over a baking dish, then freeze the mixture.
7. Scrape with a fork until light and fluffy.
8. Serve in small bowls, garnished with mint.

vanilla bean, sugar, white wine, salt

Taken from cooking.nytimes.com/recipes/11333 (may not work)