Roast plums (make in advance)
800gms fresh ripe plums that are still firm – cut in half
4 – 5 fresh bay leaves
2 Tbsp brown sugar (more or less)
1 tsp cinnamon
2 large free-range eggs
¾ cup of sugar
3 cups (750ml) whipping cream
2 tsp vanilla extract
To make the plum sauce:
Preheat the oven to 180C.
Place the bay leaves in the bottom of a small baking tray and add ¼ cup of water. Position the plums fairly snugly in the tray, cut side facing up. You can leave the pips in at this stage as they are tricky to take out. Sprinkle over the sugar and cinnamon and bake for 30 minutes. Remove and allow to cool. Remove the pips from the fruit and the bay leaves and decant the fruit and juices from the tray into a food processor. Pulse until it is fairly smooth. It’s ok if there are a few chunky bits. Cool this for a few hours in the fridge or overnight.
To make the ice cream, beat the eggs and sugar in a stand mixer for about 3 – 4 minutes until they are pale and fluffy and the sugar has dissolved into the egg. Add the cream and mix on medium speed until it is at soft peak stage. About 3 – 4 more minutes. Add the vanilla extract and the plum sauce – reserving about ½ a cup for the end. You should have about 2 cups and a bit of sauce in total. If not, it doesn’t matter. Mix briefly until the plum sauce is incorporated. Process this in batches in your ice cream machine until frozen.
If you are storing your ice cream in a metal container (advisable and a loaf tin works well here) pre-freeze this before. Decant your ice cream into the tin and drop some of the sauce over the surface. If you are doing 2 batches, use half of the remaining sauce. Swirl this into the ice cream and then free the container immediately. Repeat with the remaining ice cream and churn etc. You can put that on top of the first batch of ice cream and add the remaining sauce to swirl.
Freeze until firm and ready to eat.