When it comes to plums, my all-time favourite is the Black Doris, followed by the heart-shaped Omega. Coming in hot in third place is the mighty Humdinger, a giant of a plum with sour, rosy flesh.
Ingredients
- 750g Humdinger plums (or other red-fleshed plums)
- 2 tbsp + 3/4 cup caster sugar
- 6 egg yolks
- 600ml full-fat coconut cream
- 11/2 tbsp vanilla extract
Makes about 13 Litres
Prep Time: 30 minutes (plus chilling and churning time)
Cook Time: 25 minutes
Method
Heat the oven to 200°C and line a small baking dish with foil.
Halve and stone the plums, then place in the dish, cut side up. Sprinkle over the 2 tablespoons of sugar and bake for 25 minutes. Set aside to cool slightly, then mash into a purée. You should end up with about 1 1/2 cups.
Put the egg yolks and 3/4 cup of sugar in a bowl and beat until pale and fluffy (an electric mixer is the easiest way to do this).
While that’s happening, put the coconut cream, vanilla and plum puree in a pot over a medium heat. Bring to near boiling point, then pour onto the egg yolk mixture, whisking all the time. Pour this mixture back into the pot and return to the heat, stirring constantly for about 5 minutes or until it’s thick enough to coat the back of a spoon.
Transfer to a bowl and cool completely before refrigerating, stirring occasionally to stop a skin from forming on the top.
When the mixture has chilled thoroughly, churn in an ice cream machine according to the instructions. Transfer to a lidded container and store in the freezer. This is best eaten within 2 weeks (if it lasts that long).
Don’t have an ice cream machine? Make the recipe up to the chilling stage and pour into a shallow container. Freeze for 2 hours, then transfer to a food processor and whiz until smooth. Repeat this process (freeze for 2 hours, then whiz), then freeze for another 4 hours.
Recipe extracted from Homecooked Seasonal Recipes for Every Day by Lucy Corry,
Penguin, RRP $55
