PLUM ICE CREAM

Makes 1.5 litres

EASY

GREAT VALUE Preparation: 40 minutes Cooking: 30 minutes

vanilla ice-cream base

1 batch (see p 58) plums 4, roughly chopped sugar 3T

1

over a low to medium heat until thick. Alternatively, cook in a double-boiler.

3 Add the chocolate, allow to melt and stir in. Allow the mixture to cool, then churn in an ice-cream machine until ready to serve.

Cook’s tip: I like to use Woolworths’ long-life cream.

WHEAT- AND GLUTEN-FREE 1 Beat the egg yolks, sugar and vanilla extract using an electric mixer until pale. This aerates the eggs and makes for a lighter, fluffier ice cream. 2 Combine the egg-yolk mixture with the cream and milk, then pour into a saucepan.

Cook over a low to medium heat until thickened. Alternatively, cook in a doubleboiler. 3 Allow the mixture to cool, then churn in an ice-cream machine until ready to serve.

WHEAT- AND GLUTEN-FREE

Preparation: 5 minutes Cooking: 10 minutes

milk 1 cup cream 4 cups free-range egg yolks 9 caster sugar 200 g citrus marmalade 340 g ginger biscuits 50 g, crushed

1 Combine the milk and cream.

2 Beat the egg yolks and sugar together until fluffy and pale using an electric mixer. Add the cream and milk to the egg mixture, stir to combine, then pour into a medium-sized saucepan and cook over a low to medium heat until thickened.

3 Allow the mixture to cool, then stir through the marmalade. Churn in an ice-cream machine. When the ice cream is almost ready, add the ginger biscuits and mix through.