If you have a glut of plums, or want to make the most of this delicious, seasonal stone fruit, then treat yourself and make this very simple no-churn ice cream for yourself or your next dinner party.
Spiced plums are cooked down with honey, orange zest, cinnamon and vanilla, until jammy and tender and whizzed into a smooth puree to then be mixed through the speedy no-churn ice cream (which only uses double cream and condensed milk).
Finish with crushed meringue nests for a lovely added crunch to the ice cream, too.
If you want to make perfect meringues from scratch, follow our expert advice - it's way easier than it seems!
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Yields:
10 serving(s)
Prep Time:
10 mins
Cook Time:
10 mins
Total Time:
20 mins
Cal/Serv:
364
Ingredients
500g
plums, halved and destoned
50g
runny honey
finely grated zest 1 orange
1
cinnamon stick
1/2tsp.
vanilla bean paste
500ml
double cream
200g
condensed milk
50g
meringue nests, broken into chunks
Directions
Step 1Cook the plums, honey, orange zest, cinnamon and vanilla in a medium pan over medium heat for 10min, stirring occasionally, or until the plums have broken down.
Step 2Remove and discard the cinnamon and pour mixture into a food processor or blender. Whizz until smooth, then leave to cool completely.
Step 3In a large bowl combine the cooled plum purée, cream and condensed milk. Beat with a handheld electric whisk until the mixture just holds soft peaks. Fold through most of the meringue then scrape into a 2.5 litre freezer-proof container. Sprinkle over the reserved meringue and freeze until solid, about 6hr. Serve
To Store: Freeze for up to 1 month.
Per scoop:
Calories: 364
Protein: 3g
Total fat: 29g
Saturates: 18g
Carbs: 24g
Total sugars: 24g
Fibre: 1g
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A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
