Dessert  Recipes - Victoria Ice Recipe

Ingredients

• 450 g/1 lb ripe Victoria plums, quartered and stoned (pitted)

• 45 ml/3 tbsp icing (confectioners') sugar

• 120 ml/4fl oz/1/2 cup water

• 30 ml/2 tbsp kirsch or schnapps

• 175 g/6 oz/3/4 cup caster (superfine) sugar

• 2 large egg whites

• A pinch of salt

• 300 ml/1 1/4 cups double (heavy) cream

• Almond Tuiles, to serve

---

Method:

1. Put the plums in a pan with the icing sugar, 30 ml/2 tbsp of the water and the kirsch or schnapps. Cover and stew gently until the plums are soft.

2. Puree in a blender or food processor. Dissolve the caster sugar in the remaining water. Bring to the boil and boil for 2 minutes.

3. Whisk the egg whites with the salt until stiff. Add the boiling sugar syrup in a thin stream, whisking all the time.

4. Gradually whisk in the plum puree. Whip the cream until peaking and fold into the mixture with a metal spoon.

5. Turn into a metal or plastic container and freeze until firm. Remove from the freezer 5 minutes before serving with Almond Tuiles.