Friday, September 02, 2011


400 grams plums
250 ml double cream
150 grams sugar
3 medium egg yolks
1 teaspoon vanilla bean paste
50 ml plum brandy

Put the peeled plums, 100 grams of sugar and 250 ml water in a heavy-bottomed 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, then chill the purée for about 10 minutes so it thickens up slightly. Whisk the egg yolks and the remaining sugar with an electric mixer until pale and thick, and then place the bowl over a saucepan of gently simmering water. Whisk vigorously with a wire whisk until the mixture has warmed through.
Remove it from heat, switch back to the electric mixer, and continue beating on high speed until the batter becomes very thick. Chill this batter for at least 30 minutes. Whip the double cream until soft peaks form and place it in the refrigerator. Add the egg yolk cream to the plum purée, add in the vanilla and the plum brandy, then whisk lightly together; and fold in the whipped cream. Chill the mixture thoroughly in the refrigerator, and then freeze it in your ice cream maker according to the machine's instructions.