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Greengage Ice Cream

Preparation time: 20 minutes, plus chilling and freezing
Cooking time: 20 minutes

Image of Greengage Ice Cream

450g (1lb) greengages
1 tablespoon lemon juice
75g (3 oz) soft light brown sugar
1 whole egg, separated, and 1 extra yolk
150 ml ( pint) double cream


Serves: 7


1. Put the greengages in a pan with the lemon juice, cover and simmer gently until they are very soft. Sieve the greengages into a heatproof bowl.

2. Stir the sugar into the greengage pulp, then stir in the egg yolks. Place the bowl over a pan of gently simmering water and stir until the mixture thickens. Remove from the heat and leave on one side to cool then chill in the refrigerator for 1 hour.

3. Whip the cream until it forms soft peaks and fold it into the greengage mixture. Transfer the mixture to a freezer container and freeze for about 1 hour until firm round the edges.

4. Beat the egg white until it is stiff. Beat the greengage mixture with a fork to combine the frozen and partially frozen areas. Fold in the egg white, return to the freezer and freeze until firm. Serve in individual glasses accompanied by fan biscuits.

Chefs Tips:- Can be frozen for 6 months.
Prepare the greengage mixture 24 hours ahead and refrigerate until needed.

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