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Cinnamon Plum  Ice Cream Veg   CD   DP   English   45mins plus chilling & freezing

Serves 6-8   
Vegetarian    Cold    Fruit Dessert    Ices   Gluten Wheat  free  Eggless  England British  Europe


675g/1 1/2  lb Dark Ripe Plums
200g/7oz Granulated Sugar
120ml/4fl.oz. Water
2 large Cinnamon Sticks
The Juice of 1 lemon
600ml/1pt whipping cream


1. Wash, halve and stone the plums. Place them in a large saucepan together with the sugar, water and cinnamon sticks, bring to then boil then reduce the heat and simmer gently until the fruits have softened. 

2. Remove from the heat, bury the cinnamon sticks in the softened plums cover the pan then leave for about 30 minutes to infuse. 

3. Remove the cinnamon, add the lemon juice then transfer to a food processor or blender and process until very smooth and pureed. Chill for about an hour.

4. Whip the cream until thickened, then fold in the chilled plum puree. Transfer the mixture into an ice cream machine and freeze-churn until ready. Alternatively, pour into a rigid plastic box and freeze for about 4 hours, stirring once or twice.


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Key techniques required to make this recipe


Bake - To cook in an enclosed oven

Beat To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.


Freezing/Make ahead


Tips, Options and Substitutions



Main equipment required to make this Recipe


Mixing Bowl

Wooden or Plastic Spoon


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