In my parents’ garden there is a beautiful wild plum tree that every year gives us lots of fruit. These plums, however, are small, mushy and not very sweet. They not very good to eat but great for preparing jams, sauces and desserts. This week I’m going to prepare a really nice and delicate plum ice cream, enriched with a hint of cinnamon, a real treat!
Yellow plum ice cream with a hint of cinnamon.
Ingredients
Serves 4
500 g yellow plums, halved, pitted
1 tablespoon of cornstarch
the juice of 1/2 a lemon
150 g brown sugar
200 ml water
1 greek yogurt (170 g)
1 tablespoon honey
cinnamon to taste (optional)
Method.
1. Peel the plums carefully (the plums I’m using have a very thin skin, therefore I’m not going to peel them for this recipe).
2. Meanwhile, boil the water with sugar and let cool.
3. Puree the fruit in a food processor until smooth, then add the lemon juice, honey, corn starch, and finally the yogurt with cinnamon to the mixture.
4. Add the sugar syrup to the rest of the ingredients and mix well.
5. Place the mixture in the ice cream maker and follow the manufacturer’s instructions.
6. Store in freezer. Top with some fresh mint and serve.
1. Lavate e asciugate le prugne, quindi togliete la buccia e il nocciolo (qui io uso delle prugne con la buccia sottilissima e non la tolgo).
2. A parte, fate bollire l’acqua con lo zucchero e lasciate raffreddare.
3. Frullate la frutta fino ad ottenere una crema, poi aggiungete il limone, il miele, l’amido di mais e lo yogurt con le cannella.
4. Aggiungete anche lo sciroppo e mescolate bene.
5. Mettete il composto nella gelatiera e seguite le istruzioni.
6. Una volta fatto, potete conservare il gelato nel congelatore o servirlo direttamente nelle coppette con due foglie di menta.
Foodfulife 