If my fruit becomes too ripe, I either bake it with cinnamon, cloves, sugar and butter or turn it into a sweetened puree to fold through homemade ice-cream. My favourite is the plum ice-cream recipe opposite.
Photo: Marina Oliphant
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- 1kg plums
- 260g castor sugar
- 800ml cream
- 300ml milk
- 1 vanilla pod, split in half
- 8 egg yolks
Halve and stone the plums and place in a saucepan with 80g sugar. Cover with a lid and cook for 5-10 minutes on medium heat, or until just cooked and soft. Allow to cool, then pass through a sieve, discarding the skins.
Put cream, milk and scraped vanilla bean in a heavy based pot and gently bring to a simmer. Turn off heat and allow to infuse for 20 minutes.
In a bowl, whisk egg yolks and remaining sugar until combined. Heat the cream again, then whisk in the yolks. Pour the mixture into a clean pot and put on a moderate heat. Use a wooden spoon to stir constantly, cooking the mixture until it thickens slightly and coats the back of the spoon.
Strain into a cold bowl and cool completely in the fridge before stirring in the plum puree and churning in an ice-cream maker, according to manufacturer's instructions.
This recipe is featured in the book, Vegetarian which is available now in all good bookstores RRP $34.95. To order direct call 1300 656 059 or visit www.smh.com.au/store