Plum ice cream
For 10
2 kg (4.1/2 lb) small dark-skinned plums
15 organic egg yolks
500 g (18 oz) caster sugar
1.75 litres (3 pints) double cream
450 ml (15 fl oz) milk
2 vanilla pods, split
To make the custard, slowly beat the egg yolks and 350 g (12 oz) of the sugar together until pale and thick, about 10 minutes. Heat the cream and milk with the vanilla pods until just below boiling point.
Pour a little of the hot cream into the egg mixture to combine. Return to the saucepan and cook gently, stirring constantly, until the custard thickens. Do not allow it to boil. Pour out into a bowl and cool.
Wash the plums and put into a large saucepan with a good fitting lid. Add the remaining sugar, cover and gently heat to boiling point. Remove and allow to cool. Push the fruit and juices through a sieve or mouli.
Carefully stir the custard into the plum purée, a ladleful at a time. Test for strength and sweetness, and remember that ice cream should taste sweeter before freezing. According to the type of plum, you may not need to add all the vanilla custard. Judge by taste.
Pour the mixture into an ice-cream machine and churn until frozen, or freeze in a suitable container.