My love affair with plums continues at this time of the year. Satsumas and ruby blood plums are my favourites.
I found this recipe in the West Australian a few weeks ago, a recipe from Marg Johnson for a raspberry ripple no-churn ice-cream. One of my friends doesn’t like raspberries, so I decided to use stewed plums instead. Et voila! Beautiful flavour, very easy to make and no need to get the ice-cream out of the freezer every 2 hours to give it a whip.
Seems making ice-cream around Easter is becoming a bit of a tradition. Last year, I made the lemon and ginger one. So before summer disappears (actually, today is the 1st day of Autumn here in Oz), make a lovely cold dessert and impress your guests. Or keep it for yourself…
250g stewed plums (with no sugar)
3/4 cup (165g) caster sugar
1 tbsp Cointreau
rind of 1 orange
2 tbsp orange juice
1 cup (250ml) cream
2 egg whites
- Stir the plums with half the sugar, then add the Cointreau, orange rind and juice.
- Whip the cream to soft peaks.
- Beat the egg whites to soft peaks and then gradually beat in the remainder of the sugar to form a soft meringue.
- Fold together the plum mixture, cream and meringue.
- Turn into a container and freeze.
Marg Johnson says “if you wish to make it another flavour then substitute the same amount of another well-flavoured fruit”.
For raspberry ice-cream, mash the raspberries with half the sugar before adding the rest of the ingredients.
I think I will try a piña colada ice-cream with pineapple, rum and coconut.