Plum Ice Cream
This delectable plum parfait is a refreshing and delightful dessert to savor on a warm day. The luscious plum puree is blended with a light and airy meringue base, and the addition of rich double cream creates a luxuriously smooth texture. The subtle hint of muscovado sugar adds a depth of flavor that perfectly complements the sweet plums. Serve this frozen treat in scoops for a delightful and elegant finish to any meal.
— Constant Cookbook
Ingredients
- 450g ripe plums , stoned and quartered
- 125g light muscovado sugar
- 4 egg yolks
- 125g icing sugar
- 284ml pot double cream
Instructions
- Line a 30 x 20cm tray with cling film. Put the plums in a pan with 2 tbsp water and 110g of the sugar. Cover with a lid and stew over a medium heat for 10 mins until soft. Allow to cool slightly, then blitz with a hand blender. Pass through a sieve to remove the plum skins. Allow to cool.
- Put the remaining sugar in a pan with 150ml water, and dissolve over a low heat. Boil for 5 mins or until the mixture reaches 120C on a cooking thermometer.
- To make the meringue base, whisk the egg whites until stiff. With the beaters running, carefully pour the sugar mixture onto the egg white, whisking until thick. In another bowl, softly whip the cream, then gently fold in the liqueur, plum pulp, biscuits and the meringue. Pour into the tin, cover with cling film and freeze for a few hrs until set. To serve, remove from the freezer 5 mins before scooping into balls.
Yield
Makes 1 litre/serves 8
Nutrition
- Calories: 435 calories
- Fat Content: 22 grams fat
- Saturated Fat Content: 13 grams saturated fat
- Carbohydrate Content: 55 grams carbohydrates
- Sugar Content: 54 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 3 grams protein
- Sodium Content: 0.1 milligram of sodium
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