- ICE CREAM
- 250ml CULTURED YOGURT
- 500ml DOUBLE CREAM
- 397g CONDENSED MILK
- SUGAR PLUM PUREE
- 450g PLUMS, 3CM CHUNKS
- 2tsp GROUND CINNAMON
- 150g GOLDEN CASTER SUGAR
- CARAMELISED TOAST
- 100g STALE BREAD, 2CM CUBES
- 1 1/2tbsp GOLDEN CASTER SUGAR
- PRUNE CARAMEL
- 100g CASTER SUGAR
- 200ml SINGLE CREAM
- 100ml PRUNE JUICE
- PINCH OF SALT
Line a loaf tin with non-stick baking paper and set aside.
Preheat oven 180C. Lay the bread cubes on a baking tray and toss with the sugar. Bake 18-20 minutes or until dry and very crunchy. Set aside to cool.
Make the plum puree by adding all the ingredients to a small pan. Bring to the boil and boil for 5-8 minutes, or until reduced and slightly thickened. Set aside to cool completely, it will thicken more as it cools.
When the bread is cold, very briefly blitz to smaller chunks, the size depends on how chunky you want your ice cream.
Add the cultured yogurt & double cream to a stand mixer and whip until slightly thickened. Add the condensed milk and beat again until just incorporated. Gently swirl through the plum puree and the caramelised toast and pour into your prepared tin. Freeze for at least 6 hours or overnight.
Meanwhile make the prune caramel. In a frying pan, sprinkle over some of the sugar in a single layer and heat over a medium heat. As the sugar begins to melt in patches, sprinkle over a little more to cover the patches, as if you were filling the gaps. This method of making a direct caramel ensures that you stay in control. Do not at any point stir the caramel or it will crystallise, just swirl to mix.
Once all the sugar has melted, increase the heat until it forms a deep amber in colour. Whisk in the cream and prune juice. It will splutter and the caramel will seize on the whisk but keep whisking and it will all come back. Set the caramel aside to cool.
When ready, remove the ice cream 10 minutes before you want to serve. Heat a sharp knife with some hot water. Serve in slices drizzled with the prune caramel.