Ingredients

  • 900 grams plums washed, halved
  • 290 milliliters water
  • 110 grams sugar, caster
  • 3 egg yolks, beaten
  • 150 milliliters double cream

Directions

1. Stew the fruit with two tablespoons of the water and 55 grams of the sugar in a saucepan. When tender, strain. You should have 290ml of purée. Check for sweetness.
2. Dissolve remaining sugar in the remaining water without boiling. Then boil rapidly to the short thread stage. Remove from heat and allow to cool for 30 seconds. Whisk syrup into beaten egg yolks and continue whisking until mixture is thick, pale and mousse-like and quite cold.
3. Add cream to the fruit purée and then to the yolk mixture. Turn into an ice cream churn and churn until frozen. Or pour into a freezer proof dish. Freeze for 45 minutes until beginning to freeze. Remove from freezer, stir thoroughly, then return to freezer to freeze completely.
4. If not smooth, beat again and freeze.

Notes
Notes:Mousse Base ice cream. 06/14/2005 Decker dinner for 11.


Categories
Cream, Ice
Keywords
Ice Cream
MacGourmet downloadPlum or Apricot Ice Cream. To import, drag image to your MacGourmet recipe box.