Plum & ginger ‘soft serve’ ice cream
Roasting the plums is a great way to intensify their flavour and bring a real depth to this ice cream. No machine needed here: just a fork to keep stirring the cream as it sets and chills. Serve on its own, with the chopped nuts, or with some blackberries or blueberries alongside.
- Serves6
- CourseDessert
- Prepare20 mins
- Cook15 mins
- Total time35 mins
- Plusfreezing
Ingredients
- 2 x 500g packs British Plums, quartered
- 200g clear honey
- 25g ginger, peeled and grated
- 1 lemon, juice
- ¼ tsp fine sea salt
- 250ml double cream
- ½ tbsp caster sugar
- 30g blanched hazelnuts, toasted and roughly chopped
Method
Preheat the oven to 220ºC, gas mark 7, then line a baking tray with baking parchment. Spread the plums out on the prepared tray, cut-side up. Roast for 15 minutes, until soft and jammy. Cool for 5 minutes, then transfer to a food processor with the honey, ginger, lemon juice and salt; whizz until smooth. Pass through a sieve into a bowl – you should have 600g of smooth plum sauce. Tip half of it into a 900g loaf tin or similar-sized freezerproof container; set aside to cool. Put the remaining purée into a small bowl, cover and chill until ready to serve.
Pour the cream and sugar into a large bowl and whisk to form gentle peaks. Fold gently into the plum sauce in the freezerproof container, until combined, then freeze for at least 3 hours, stirring it well every half an hour or so with a fork until it is a soft-set (similar to soft-serve). Serve with a generous sprinkle of pistachios and the reserved plum sauce.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 1,772kJ/ 424kcals |
|---|---|
Fat | 25g |
Saturated Fat | 13.1g |
Carbohydrates | 45g |
Sugars | 44.1g |
Fibre | 2.5g |
Protein | 2.7g |
Salt | 0.3g |