Plum ice cream

Plum ice cream

An interesting ice cream flavour that will have everyone coming back for more

Difficulty and servings

For the keen cook

Makes 1 litre/serves 8

Preparation and cooking times

Total time

Ready in 45 minutes, plus freezing

Vegetarian Freezable

Vegetarian, Gluten-free, Nut-free

Method

  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

Recipe from olive magazine, August 2008.

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Latest comments and suggestions

  • Binder photo Janet

    17 August 2008

    Janet rated and commented on this recipe

    5 stars

    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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  • Binder photo RedPickle

    31 August 2009

    RedPickle rated and commented on this recipe

    4 stars

    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.

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  • Binder photo 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.

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  • Binder photo MsMayfair

    14 April 2011

    MsMayfair rated and commented on this recipe

    5 stars

    BEST. ICE. CREAM. EV-ER! My food rivals in the kitchen loved this, and that's saying a lot! This recipe can easily be converted by using different fruits aswell.

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  • Binder photo Kay Smith

    20 July 2011

    Kay Smith commented on this recipe

    Is there an error in this recipe? I used 300ml of water to stew the plums and after pushing through a sieve there was about a litre of liquid. My ice cream maker only has a 1.1 ltr capacity so I only added half the juice and the end product was ok. Should it have read 30ml of water?

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  • Binder photo Margaret

    21 August 2011

    Margaret rated and commented on this recipe

    5 stars

    We try to keep our sugar consumption down, so reduced sugars to 75g each. It was still very sweet, and the texture does not appear to have suffered. Increased plums to 500g, my pot of cream was 300ml so used it all, and did not add any water (in view of Kay's comments). Produced enough to fill 2 x 0.6 litre pots, with some over. We will be making this again, possibly reducing the sugar still further.

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  • Binder photo Alan

    21 August 2011

    Alan commented on this recipe

    This could seriously damage your health, if you have not the will to say no 2 portions is enough for now thanks, more tomorrow,easy and delicious MMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMM Yummmy

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  • Binder photo frangipan

    23 March 2013

    frangipan rated and commented on this recipe

    4 stars

    I found this recipe straightforward but time consuming and was left with a lot of washing up! I too questioned the reqirement for 300ml of liquid but discarded it all after stewing the fruit. This left me with the stewed plums in the sieve over an empty bowl which I then squashed the fruit through and got about 150ml of puree. I did also add the remnants of skin and pulp left in the sieve after squishing to add some texture. I just used caster sugar to stew the fruit. It is lovely and creamy (and a gorgeous colour) but not especially tasty. That's probably down to the fruit though. I'd make it again with tastier plums or a different fruit.

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Difficulty and servings

For the keen cook

Makes 1 litre/serves 8

Preparation and cooking times

Total time

Ready in 45 minutes, plus freezing

Vegetarian Freezable

Vegetarian, Gluten-free, Nut-free

This ice cream also works well with damsons and greengages.

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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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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