Povidla Ice-Cream in Ice-Cream Maker

Povidla ice-cream is an original way to utilize a traditional Czech ingredient. Great in summer or as a component of other desserts. Here I'm using it to accompany Chodský koláč (traditional west-Bohemian pastry). An unusual combination but both are made from the same ingredients!

What is povidla

Povidla is a traditional Czech product, a type of slow-cooked jam that is almost always made from plums but can be made also from other fruit. Here I am referring to plum povidla.

You don't need to travel all the way to the Czech Republic to make povidla, you can easily make them at home with this recipe where you can also read more in detail about this sweet ingredient. You can use regular plum jam for this but I really recommend using authentic povidla. Its taste is very condensed and strong.

1. 1,5 cups of quark cheese (tvaroh)
2. 1 cup of povidla
3. 1/3 cup of whipping cream
4. 1/2 cup of sour cream
5. 2 heaping tbsp of honey
6. handful of dried plums + more for optional decoration
7. optional: 2 tbsp of slivovice
8. ice-cream maker

Tvaroh is a traditional fresh cheese used especially in pastries like Koláče. Povidla is a plum jam prepared without sugar and very slowly. It's thicker than normal jam. If you'd like to prepare it at home, here's how. You can use more or less honey to your taste. I find this to be the perfect amount because the ice-cream is sweet but not too much. Dried plums give the ice-cream more intense plum taste and an interesting texture. Slivovice is a traditional Moravian plum alcohol which you can use for the adult version of the povidla ice-cream. Don't use more than the 2 tbsp because it's there only to bring out the taste.

Cut the dried plums in small pieces.

Combine quark cheese, whipping cream and sour cream. Melt the honey and whisk it into the mixture.

Add povidla, plums and slivovice, if you're using it.

Pour the mixture into your ice-cream maker and set to 50 minutes. If you don't have an ice-cream maker, put it into a freezer. During the first 3 hours, take the bowl out every 30 minutes and whisk the mixture fast. After that, take it out every hour for the next 2 or 3 hours or until you see the ice-cream has the desired consistency.

You know the povidla ice-cream is done when you can scoop it easily but it's not too liquid. You can decorate it with some more dried plums or even use it to complete another dessert.

Also, I have a few more ice-cream recipes, they are all here.