750g ripe plums, Victorias, Czars etc.
200g unrefined granulated sugar
2 large cinnamon sticks
Juice of 1 lemon
600ml whipping cream
Wash, halve and stone the plums, then cook them slowly with the sugar, water and cinnamon sticks until the fruits have softened. Poke the cinnamon sticks under the fruit, cover the pan then leave for about 30 minutes to infuse.
Remove the cinnamon, add the lemon juice then puree the fruit. For an extra-smooth ice cream, rub the puree through a sieve, adding more sugar to taste if necessary, then chill for about an hour.
Whip the cream until thick and floppy, then fold in the chilled plum puree. Turn the mixture into an ice cream machine and freeze-churn until ready, or pour into a suitable plastic box and freeze for about 4 hours, stirring once or twice. Store the ice cream in a freezer for up to 3 months.