Plum, Marinated Fig & Cinnamon Ice Cream
The smell of the plums stewing along with half a jar of The Bay Tree Marinated Mini Figs could be one of the whole reasons for making this ice cream.
What to do:
1. Stew 1lb of plums with 4oz of sugar until they start to break down and then add half a jar (or if feeling extravagant, then a whole jar!) of Marinated Mini Figs that have a wonderful cinnamon infused taste. Continue to stew until the fruit is totally broken down. Do this over a low heat so that you don't burn the fruit and the flavours have time to infuse.
2. Take the fruit and push it through a sieve to remove the stones and the tough skins. This can take some time as you push it through but it's well worth the effort. The result for me was about a pint of pureÌe.
3. Dissolve 8 ounces of sugar into quarter of a pint of water in a clean pan and bring to the boil until it hits 120'C.
4. Meanwhile whisk three large egg whites (if you saw my other plum ice cream recipe the other day that used three large egg yolks it makes sense to make these recipes at the same time). When the egg whites are stiff pour over the boiling syrup which will then make them go quite liquid before coming back to a thick meringue consistency if you continue to whisk.
5.Whip up half a pint of double cream, And then with these three ingredients in three separate containers, you now need to combine carefully without losing volume you have achieved with all that whisking.
6.Pour the well combined mixture into containers and freeze. This shouldn't need re-whisking or churning and will scoop easily straight from the freezer.
Thanks to Debbie at Mr Fothergill's for this amazing recipe.
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