NZ Woman's Weekly

Recipe: Ice cream with plum and cherry sauce

Recipe: Ice cream with plum and cherry sauce
  • Servings

    6
  • Courses

    Dessert

This was one of the hardest challenges. I found out that it’s really difficult to make ice cream without sugar. You need the sugar to help stop the ice cream turning to ice! I didn’t manage to remove all the sugar, but I got rid of half
of it by using honey, which also gave it a lot more flavour.

ICE CREAM

  • ½ cup water
  • ½ cup sugar
  • ½ cup honey
  • 2 vanilla pods, split
  • 4 egg yolks
  • 225g cream, whipped
  • 225g natural, unsweetened yoghurt

PLUM AND CHERRY SAUCE

  • 6 plums, halved and stones removed
  • 20 cherries, pitted
  • ½ cup water
  • 1 tbsp honey

FOR THE ICE CREAM

1 Place water, sugar, honey and split vanilla pods in a saucepan and heat to 120°C. Take off the heat, run cold water on base of saucepan to cool, discard vanilla pods and set syrup aside.

2 Beat egg yolks until thick.

3 Pour syrup over egg yolks and beat until cool. Fold in whipped cream and yoghurt.

4 Pour ice-cream mixture into a snap-lock container and freeze overnight.

FOR THE PLUM AND CHERRY SAUCE

1 Place all ingredients in a heavy-based saucepan and bring to a simmer. Continue simmering until liquid has reduced.

2 Transfer sauce to a blender and puree until smooth.

Oct-27-2014-issue

Subscribe to the magazine

Fergie's back and better than ever!

In this week's issue of the New Zealand Woman's Weekly, Fergie’s back and the Queen’s new favourite!

New Zealand Woman's Weekly is the country's most-loved women's magazine, bringing a wide variety of news, stories, recipes and helpful hints to the home every week.

Subscribe now

Subscribe to our newsletters

Receive the latest celebrity news, recipes and beauty tips, delivered right to your inbox.

Subscribe