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Plum Gin Ice Cream

Preparation time: 20 minutes, plus freezing
Cooking time: 25 minutes

Image of Plum Gin Ice Cream

450g (1lb) red plums, halved and stoned
2 tablespoons gin
100g (4 oz) granulated sugar
2 egg whites
150ml (¼ pint) double or whipping cream


Serves: 7


1. Put the plums in a saucepan with 1 tablespoon water, cover, and simmer until soft. Measure out 4 tablespoons juice and reserve. Place the fruit with the rest of the juice and the gin in a liquidizer and blend to a purée.

2. Place the sugar and the reserved juice in a heavy based pan and boil to hard ball stage, 120°C/248°F on a sugar thermometer.

3. Meanwhile, put the egg whites in a medium bowl and beat them until they hold stiff peaks. Slowly pour the boiling syrup on to the beaten egg whites, beating hard all the time. Continue beating until the mixture cools. Fold the plum purée into the cooled mixture. Pour the cream into a medium bowl and whip until it forms soft peaks, then fold it into the mixture. Transfer the mixture to a freezer container and freeze until firm without further beating.

Chef’s Tip:- Can Be Frozen for 6 months.

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