Ice cream with plum and cherry sauce

This was one of the hardest challenges. I found out that it’s really difficult to make ice cream without sugar. You need the sugar to help stop the ice cream turning to ice! I didn’t manage to remove all the sugar, but I got rid of half of it by using honey, which also gave it a lot more flavour.

Ice cream

½ cup	Sugar
½ cup	Water
½ cup	Honey
2	Vanilla pods, split
225 g	Cream, whipped
4	Eggs, yolks
225 g	Plain unsweetened yoghurt

Sauce

20	Cherries, pitted (Main)
6	Plums, halved and stones removed (Main)
1 Tbsp	Honey
½ cup	Water

Directions

Ice cream

1. Place water, sugar, honey and split vanilla pods in a saucepan and heat to 120C.
2. Take off the heat, run cold water on base of saucepan to cool, discard vanilla pods and set syrup aside.
3. Beat egg yolks until thick.
4. Pour syrup over egg yolks and beat until cool. Fold in whipped cream and yoghurt.
5. Pour ice cream mixture into a snap-lock container and freeze overnight.

Plum and cherry sauce

1. Place all ingredients in a heavy-based saucepan and bring to a simmer.
2. Continue simmering until liquid has reduced.
3. Transfer sauce to a blender and puree until smooth.

tip

Check out Ray McVinnie's video on'How to make chocolate shards'