Alubukhara Ice Cream
|Plums||6 Cup (96 tbs), skinned and seeded (firm)|
|Lime juice||1⁄3 Cup (5.33 tbs)|
|Sugar||1 Cup (16 tbs) (to taste)|
|Egg yolks||6 , beaten|
|Thick cream||2 Cup (32 tbs)|
|Vanilla essence||1 Teaspoon|
|Whipped cream||1⁄2 Cup (8 tbs)|
Mix plums, lemon juice and a little water in a pan.
Bring to a boil on low heat for about 10 minutes till the plums are soft.
Reduce heat and allow the sugar to dissolve.
Simmer without stirring for 15 minutes.
Remove, strain away extra syrup and cool.
Boil water in a large pan.
Keep a heatproof bowl over the boiling water and whisk egg yolks and sugar until sugar is dissolved.
Gradually add the cream.
Whisk constantly over simmering water until mixture is slightly thickened.
Add the essence.
Pour custard into a bowl.
Cover and cool.
Refrigerate for 1 hour.
Fold in cold plum mixture into the custard, then fold in whipped cream.
Pour into a suitable mould and cover with foil.
Freeze for 8 hours, or till firm.
Scoop out to serve.