Picked a lot of plums on Saturday so after making a plum torte, clafoutis and stewing some, I decided to make plum ice cream from a recipe on the Good Food site.
Forgot to take any photos as I went along, but this is the finished ice cream and it is delicious.
Plum ice cream - makes 1 litre
450g ripe plums, stoned and quartered
125g light muscovado sugar
4 egg yolks
125g icing sugar
284ml pot double cream
Put plums in a pan with the muscovado sugar and 300ml water. Bring ro the boil, cover and simmer for about 10 mins. till plums are cooked.
Pass the stewed plums through a sieve. Chill the puree in the fridge for 20 mins.
Put egg yolks and icing sugar in a bowl and stand it over a pan of simmering water. Whisk with an electric beater till the mixture has just warmed through. then take bowl off the heat and keep beating till the mixture hasd tripled in size. Chill in the fridge.
Whip the cream with 2 tbspn iced water till just holding its shape.
Churn in an ice cream maker or pour into a container and freeze for an hour till mushy. Then take out container and whisk the ice cream vigourously.
Return it to the freezer and freeze for 2-3 hours till firm.
This ice cream will keep up to 2 months in the freezer.