English Plum & Cinnamon Ice Cream

This delicious ice cream is just as good when make with damsons. Serve with a plum or raspberry coulis, with brandy snaps or ice cream biscuits, or in brandy snap baskets.

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Serves 6-8

Ingredients:

750g ripe plums, Victorias, Czars etc.

200g unrefined granulated sugar

125ml water

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.

Country Life
Country Life

Country Life is unlike any other magazine: the only glossy weekly on the newsstand and the only magazine that has been guest-edited by HRH The King not once, but twice. It is a celebration of modern rural life and all its diverse joys and pleasures — that was first published in Queen Victoria's Diamond Jubilee year. Our eclectic mixture of witty and informative content — from the most up-to-date property news and commentary and a coveted glimpse inside some of the UK's best houses and gardens, to gardening, the arts and interior design, written by experts in their field — still cannot be found in print or online, anywhere else.

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