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Yellow Plum Ice Cream

Tummy.Tucker's picture
Ingredients
  Yellow plums 18 Large, washed (Ripe)
  Unflavored gelatin 1 Tablespoon (1 Envelope)
  Water 4 Tablespoon
  Honey 1⁄2 Cup (8 tbs)
  Lemon juice 4 Teaspoon
  Cream/A mixture of both 3 Cup (48 tbs) (Light Or Heavy)
  Egg whites 2
Directions

Mash and cook plums in their own juice over low heat for approximately 10 minutes.
Remove pits and put plums through a food mill or strainer.
There should be approximately 2 cups puree.
Soften gelatin in water.
Heat just long enough to dissolve gelatin and combine with honey and lemon juice.
Stir into puree.
Add light and/or heavy cream and pour into freezer trays.
Freeze for several hours.
Before serving, let soften at room temperature for approximately 15 minutes.
Add unbeaten egg whites and beat with electric mixer until fluffy and of ice cream consistency.
Serve at once.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Caribbean
Course: 
Dessert
Method: 
Freezed
Ingredient: 
Plum

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