Ingredients

  • 450 grams damson plums
  • 340 grams sugar, caster
  • 150 milliliters water
  • 2 large egg whites
  • 1 orange juiced, zested
  • 290 milliliters double cream

Directions

1. Stew fruit with 110g sugar over low heat until soft and pulpy. Sieve.
2. Dissolve remaining sugar in water in a heavy pan, then bring to a boil. Boil to the firm ball stage (drop in COLD water and get a harder ball, not yet round globules). This is an Italian meringue.
3. Meanwhile, whisk egg whites to a froth. Pour boiling syrup on to the egg whites, whisking all the time. Continue whisking until you have a thick meringue and it is cold.
4. Stir in orange zest and juice and the fruit purée. Whip the cream until it just holds shape and pour thin into thick. Turn into an ice tray and freeze. It is not necesary to rewhisk the ice cream during freezing.
5. The damson purée can be replaced by a purée of rhubarb, dried apricots or prunes or any soft summer fruit.

Notes
Notes:A meringue based ice cream therefore DO NOT CHURN.


Categories
Cream, PuddingsIce
Keywords
PuddingsIce Cream
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