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1. Put the plums in a pan with the muscovado sugar and 300ml water. Bring to the boil, cover and simmer for about 10 minutes until the plums are really tender. Press the stewed fruit through a sieve. Chill the purée in the fridge for 20 minutes.
2. Put the egg yolks and icing sugar in a bowl and stand the bowl over (not in) a saucepan of gently simmering water. Whisk with electric beaters until the mixture has just warmed through. Take the bowl off the heat and continue whisking until the mix has trebled in volume. Chill in the fridge.
3. Whip the cream with 2 tbsp iced water until it just holds its shape. Add the plum purée, egg mixture and cream and whisk lightly together. Either churn in an ice-cream maker or pour into a container and freeze for about 1 hour until mushy. Turn into a chilled bowl and whisk vigorously. Return to the container or set in small moulds (pictured above) and freeze for 2-3 hours until firm.

Per serving

355 kcalories, protein 2.7g, carbohydrate 37.8g, fat 22.5 g, saturated fat 11.6g, fibre 0.9g, salt 0.05 g

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• Janet

  17 August 2008

  Janet rated and commented on this recipe

  

  Delicious made with our wild plums. Didn't bother stoning them, as the stones were removed when the cooked plums were sieved.

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Ingredients

• 450g ripe plums , stoned and quartered
• 125g light muscovado sugar
• 4 egg yolks
• 125g icing sugar
• 284ml pot double cream

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Difficulty and servings

Makes 1 litre/serves 8

Preperation and cooking times

Ready in 45 minutes, plus freezing

Vegetarian, Gluten-free, Nut-free

Ingredients

• 450g ripe plums , stoned and quartered
• 125g light muscovado sugar
• 4 egg yolks
• 125g icing sugar
• 284ml pot double cream

Per serving

355 kcalories, protein 2.7g, carbohydrate 37.8g, fat 22.5 g, saturated fat 11.6g, fibre 0.9g, salt 0.05 g

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