Brightly polished juicy plums make a scrumptious ice cream. The key is not to add too much sugar to the plums as they cook. The combination of the sweet ice cream and slightly sour plum is a perfect match. Homemade wafers provide a delicious, fun touch, and you’ll be surprised how easy they are to make. This plum mixture is also perfect to have with your yoghurt and muesli for breakfast, or add a cup of the mashed plums to a muffin or cake mix. You won’t be disappointed.
For the plum ice cream
|10||Plums, choose red ones (Main)|
|1 Ltr||Vanilla ice cream|
For the wafers
|½ cup||Caster sugar|
|60 g||Butter, melted|
|1 tsp||Vanilla essence|
|½ cup||Plain flour, sifted|
- Line a loaf tin with baking paper.
- Into a medium-sized pot, place the plums, sugar and water. Slowly bring to a simmer, stirring to ensure they don't stick. Cook for 10 minutes until completely softened. Mash with a fork then cool.
- Remove the ice cream from the freezer for 10 minutes. Place into a large bowl and chop into pieces with a knife. Mix through the plums until well combined. Spoon into your lined tin, cover and place back into the freezer overnight or until needed.
- To make the wafers, preheat an oven to 170C.
- Beat the egg whites and sugar until thick and glossy. Stir through the butter, vanilla and flour. Spread the mixture thinly onto a lined baking tray. Place into the oven for 20 minutes until crisp and golden. Remove from the oven, cool for 10 minutes then cut or break into wafers. Store in an airtight container until needed.
- Remove the icecream from the freezer a few minutes before serving. Slice into pieces and sandwich between two wafers.
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