Plum Ripple Ice Cream

I thought I'd have a change from trying out the recipes from my favourite ice-cream book. 

The "Plum Ripple Ice Cream" caught my eye in the Jamie Oliver's Recipe Yearbook 2011/12
. 

The first thing I noticed was that the quantities in the recipe did not seem right...  in total he says to use 1ltr of liquid (cream and milk) and 7 egg yolks to make 1.5ltr of ice cream. From my experience, my basic vanilla ice cream recipe uses 450ml liquid and 3 egg yolks and that yields 1 ltr of ice-cream.

I decided Jamie Oliver's recipe wouldn't fit in my machine, so I used my own recipe

I also used vanilla essence instead of a vanilla pod because vanilla pods are ridiculously expensive.

A good quality vanilla essence works very well.

I used three plums for the puree....and instead of pushing them through sieve, I just pureed them in the food processor.

Basic Vanilla Ice-Cream

 Makes 1 ltr

3 egg yolks

100g caster sugar

1/2 teaspoon vanilla essence

250ml semi skimmed milk

200ml double cream

Mix all the ingredients together thoroughly in a food processor or with a whisk.

Add to your ice-cream machine as per manufacturers instructions.

When the ice-cream is ready, transfer to a freezer safe tub. Pour over the cooled plum puree and swirl through with a knife.

Put in the freezer for at least 2 hours to set.

Verdict - anther lovely ice-cream to add to my repertoire. The tart plums are a vibrant contrast to the sweet, creamy vanilla ice-cream.