Plum and Earl Grey tea ice cream, by Morfudd Richards
Ingredients to serve 4
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Your support makes all the difference.6-7 plums or greengages (approx 600g)
100g caster sugar
1 vanilla pod
1 Earl Grey tea bag
75ml whipping cream
75g Greek yoghurt
Plums are rich in antioxidants and a good source of potassium and vitamins C and A. Since this simply prepared ice cream does not have that much cream or sugar in it, it is rather a nice way of persuading one's family to eat nutritious fruit. Adding a bergamot-infused tea bag brings extra smoky aromas to the ice cream.
Wash the plums, cut in half and put them, skin-side up, in a wide, shallow pan along with 150ml of water, sugar and a vanilla pod. Heat to just below boiling point, then reduce the heat, add the Earl Grey tea bag and poach the plums, turning them once, for 15-20mins or until they are soft. Remove and discard the tea bag. Allow to cool.
Remove the stones from the plums and discard the vanilla pod (or reserve for some other use). Put the plums and their syrup into a blender and purée, then add the cream and the yoghurt.
Strain, then churn in an ice-cream machine till firm. If you do not have an ice-cream machine, you can churn the ice-cream by hand using the following "still-freezing" method.
Place the mix into a sealed container and put it into the coldest part of the freezer. After one to one and a half hours, remove the container from the freezer and beat the mix with either a fork or an electric whisk in order to make a uniform slush.
Return the mixture to the freezer and repeat this process twice at intervals of one to one and a half hours. After it has been beaten three times, return it to the freezer for a further hour or so and it should then be ready to serve.
To keep, put the ice cream in a sealed container and cover the top with waxed or greaseproof paper. Transfer to the freezer until needed.
From 'Lola's Ice Creams and Sundaes' by Morfudd Richards (Ebury Press, £20) Picture by Vanessa Courtier
Sommelier's choice
1531 Blanquette de Limoux NV
This medium dry sparkling wine displays complex flavours of green apple and brioche. It makes an effervescent accompaniment to plum and Earl Grey tea ice-cream.
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