02 September 2011


400 grams plums
250 ml double cream
150 grams sugar
3 egg yolks

Put the plums, 100 grams of sugar and 250 ml water in a heavy bottom pan. Bring to a boil, cover and simmer for about 10-15 minutes until the plums are really tender. Press the fruit through a sieve. Chill the purée for about 10 minutes and let it thicken up a bit. Beat the egg yolks and the remaining sugar until pale and thick, and then stand the bowl over a saucepan of gently simmering water. Whisk vigorously until the mixture has warmed through. Remove it from heat, and then continue beating on high speed until it becomes very thick. Chill this mixture a bit, too.
Whip the heavy cream with until it barely holds its shape. Add the egg yolk cream to the plum purée, and whisk lightly together; then fold in the whipped cream. Chill the mixture thoroughly in the refrigerator, and then freeze it in your ice cream maker.