Plum and biscotti gelato

Name: Plum and biscotti gelato
Cook time: 1 h 30 min
Yield: 1 litre (35 fl oz/4 cups)
Ingredients: 450 g (1 lb) plums; 80 g (2 3/4 oz/ 1/3 cup) caster (superfine) sugar dash of almond extract; 500 ml (17 fl oz/2 cups) goodquality, ready-made custard; 80 g (2 3/4 oz) almond biscotti, chopped

December 13, 2016

Time:1-2 hoursMakes:1 litre (35 fl oz/4 cups)

A recipe from the Good Food collection.

Ingredients

450 g (1 lb) plums
80 g (2 3/4 oz/ 1/3 cup) caster (superfine) sugar dash of almond extract
500 ml (17 fl oz/2 cups) goodquality, ready-made custard
80 g (2 3/4 oz) almond biscotti, chopped

Method

Step 1
Halve the plums, removing the stones. Combine the sugar and 125 ml (4 fl oz/1/2 cup) of water in a saucepan and stir over medium-high heat until the sugar has dissolved. Bring to the boil, then add the plums and poach for 10 minutes. Set aside to cool.
Step 2
Purée the plums, poaching liquid and almond extract until smooth, then stir into the custard. Pour the mixture into an ice cream machine and churn according to manufacturer's instructions until almost frozen.
Step 3
Alternatively, pour into a shallow plastic container and freeze for 1-1 1/2 hours, or until frozen around the edges but still slushy iin the centre. Using a hand blender or electric whisk, beat until uniformly slushy. Return to the freezer, beating again at least twice.
Step 4
Stir in the biscotti and freeze for another 30-60 minutes, or until firm.