Recipe uploaded by

2 ratings

Recipe by olive magazine

Subscribe to olive magazine - 3 issues for £1

Tested

Leave a comment or rate this recipe

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

Latest comments and suggestions

• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• RedPickle

  31 August 2009

  RedPickle rated and commented on this recipe

  

  The ice cream recipe was creamy and surprisingly easy, would work well with other stone fruit and berries. I really liked the flavour, which was quite rich and prunelike. My husband hated it however, and said it tasted like cough medicine, I think because it was reminiscent of dark cherry.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• bex

  06 September 2009

  bex commented on this recipe

  This was the first recipe I did with my new ice cream maker and it is a great success! Absolutely delicious and very rich! Will make again when over run with Victoria plums from a friends tree.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/6983/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

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

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Makes 1 litre/serves 8

Preparation 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

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.

Tried and tested recipes from Good Food and olive magazines. bbcgoodfood.com

Recipes from the new TV channel and celebrity chefs. goodfoodchannel.co.uk