If you have a glut of plums, or want to make the most of this delicious, seasonal stone fruit, then treat yourself and make this very simple no-churn ice cream for yourself or your next dinner party.
Spiced plums are cooked down with honey, orange zest, cinnamon and vanilla, until jammy and tender and whizzed into a smooth puree to then be mixed through the speedy no-churn ice cream (which only uses double cream and condensed milk).
Finish with crushed meringue nests for a lovely added crunch to the ice cream, too.
If you want to make perfect meringues from scratch, follow our expert advice - it's way easier than it seems!
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Yields:
10 serving(s)
Prep Time:
10 mins
Cook Time:
10 mins
Total Time:
20 mins
Cal/Serv:
364
Ingredients
500g
plums, halved and destoned
50g
runny honey
finely grated zest 1 orange
1
cinnamon stick
1/2tsp.
vanilla bean paste
500ml
double cream
200g
condensed milk
50g
meringue nests, broken into chunks
Directions
Step 1Cook the plums, honey, orange zest, cinnamon and vanilla in a medium pan over medium heat for 10min, stirring occasionally, or until the plums have broken down.
Step 2Remove and discard the cinnamon and pour mixture into a food processor or blender. Whizz until smooth, then leave to cool completely.
Step 3In a large bowl combine the cooled plum purée, cream and condensed milk. Beat with a handheld electric whisk until the mixture just holds soft peaks. Fold through most of the meringue then scrape into a 2.5 litre freezer-proof container. Sprinkle over the reserved meringue and freeze until solid, about 6hr. Serve
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
