Greengage ice cream

You can also make this delicious ice cream with plums.

Serves 6

450g greengages

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 tender.   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 ice.   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 minutes).   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 on ice.   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 freezer.   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. 

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