Gelato di Prugne e Semi di Anice

• 3 cups heavy cream
• 1 cup sugar
• 2 teaspoons aniseeds, lightly crushed
• 2 1/2 cups fresh black Italian plums
• 3 ounces almond paste, finely crumbled

1. Over a lively flame in a heavy-bottomed saucepan, combine the cream, sugar, and aniseeds, bringing the mixture just to a simmer.
2. Remove the pan from the flame and cover, permitting the anise to infuse the cream for 1 hour.
3. Meanwhile, stone the plums and slip off their skins.
4. Chop the plums and place in a food processor.
5. Process the plums to a coarse puree.
6. Combine the infused cream with the puree, cover it with plastic wrap, and chill for several hours or overnight.
7. Transfer the mixture to your ice cream maker and freeze itin two batches, if necessaryaccording to the instructions of the manufacturer, folding in the crumbles of almond paste at the point in the process recommended by the instructions.

heavy cream, sugar, aniseeds, fresh black italian plums, almond paste

Taken from www.epicurious.com/recipes/food/views/gelato-di-prugne-e-semi-di-anice-391222 (may not work)