Greengage Plum Ice Cream
Nutrition
Calories: 161 kcalCarbohydrates: 24 gProtein: 6 gFat: 11 gSaturated Fat: 8 gCholesterol: 31 mgSodium: 54 mgFiber: 2 gSugar: 23 gVitamin A: 13.55 IUCalcium: 72 mgIron: 7 mg
Ingredients
- 3 ½ cups canned pitted greengage plums
- 1-1/2 tsp gelatin
- ¼ cup cold water
- 2 cups milk
- 3/4 to 1 cup sugar
- 1/8 tsp salt
- 2 tablespoon lemon juice
- 2 cups heavy whipping cream
Instructions
- Drain the canned pitted greengage plums.
- Put them through a ricer. There should be about 1-1/2 cups of pulp. Soak 1-gelatin in the water.
- Heat the milk, sugar, salt and salt to boiling.
- Dissolve the gelatin in the hot milk. Cool, then add the plum pulp and lemon juice.
- Chill the mixture until slushy. Whip until thickened, but not stiff, and add to whipping cream.
- Still-freeze the ice cream in a mold or in foil-covered trays.
- To make still-frozen ice cream in freezer trays, prepare as in the following recipes. After about 2 hours of freezing, remove tray from freezer and beat contents well. Return to freezer. Repeat the beating in about 2 hours and again in 2 more hours if crystals appear on the surface. Refreeze after each beating. Cover the tray closely each time with plastic or foil. Do not store more than 24 hours if you want a satisfactory texture. You may form individual parfaits before the last freezing in stemmed tall parfait glasses, layering the ice creams between preserved fruits and sauces.