You can also make this delicious ice cream with plums.
200g caster sugar
6 tablespoons kirsch
284ml double cream
4 egg yolks
1 Halve and stone the greengages and place in a saucepan with
half the sugar and 3 tablespoons kirsch.
Cover and set over a low heat for 5 minutes or until the greengages
begin to release lots of juice.
Increase the heat slightly and simmer for 20 minutes until very
Puree and set aside.
2 Before preparing the custard for the ice cream, put some ice
in a large bowl, then put a sieve over a smaller bowl and place on the
This will enable you to cool
the custard quickly.
3 Pour the cream into a saucepan, bring up to boiling point,
then remove from the heat.
4 Whisk the egg yolks with the remaining 100g sugar until
thick and pale, then slowly whisk in the warm cream.
Return to the pan and set over a low heat.
Stir continuously with a wooden spoon
until the custard thickens enough to coat the back of the spoon (10-20
Donít let it boil, or
the custard will split. If it feels like its getting too hot, just lift the pan
off the heat and keep stirring.
5 As soon as it is ready, strain through a sieve into the bowl
Mix in the plum puree and
remaining 3 tablespoons kirsch.
Once cool, cover and chill.
Churn the cold custard according to the instructions for
your ice cream machine until it reaches a soft set.
Transfer to a covered container and store in the
Alternatively, pour into
a shallow plastic container, cover and freeze.
Beat with a fork every 40 minutes until you have a smooth,
soft-set ice cream.