Summer is on it’s way and this summer stone fruit icecream is a gorgeous option for when the hot days arrive. I love visiting the markets where they blend beautiful fresh fruits with vanilla icecream to order. The icecream truck in Matakana always has a line out the front and I adore their fresh strawberry flavours.
This icecream is made with canned fruit, but it would be equally delicious with sun ripened fruit in the middle of summer. Canned fruit is not a typical ingredient in our home, but here it lends a wonderful convenience. Be sure to taste for sweetness before you add the sugar, as the syrups can vary greatly. If using fresh plums and cherries, carefully pit each fruit
So what is icecream? Fundamentally it is a custard that is frozen, whipped and frozen again. This frozen custard concept helps remove some of the fear I have around making ice-cream. Therefore, we don’t need any fancy appliances, just a good quality food processor and some time. This is not a complicated recipe, but does require the best cream money can buy. For me, that is Lewis Road without a doubt. It produces that luxurious texture that all delicious ice-cream has; the richness that fills your mouth and disappears soon after.
Try this, with the canned fruit and also when the season permits, with fresh plums and cherries for a real treat.
Ingredients
- 375ml cream
- 95ml milk
- 95ml yoghurt
- 1/2 cup icing sugar
- 1 tsp vanilla essence
- 1 tsp ground cardamon
- 1 cup pitted cherries, roughly chopped
- 1 cup black doris plums, roughly chopped
Instructions
Whisk together the cream, milk, yoghurt, icing sugar, vanilla and ground cardamon. Pour into a shallow baking tray lined with baking paper. Place in the freezer for 2 hours or until solid. Break the custard into pieces. Place in a food processor and blitz, scraping the sides as needed, until the chunks are broken up. You’ll need to work fast so that the ice cream doesn’t melt too much. Add the cherries, plums and pulse to combine. Ensure there are still some chunks left.
Transfer to a loaf tin, cover with tin foil to prevent freezer burn and place back in the freezer. Remove from the freezer 5 mins before serving. This will last up to 2 months in the freezer, if it doesn't get gobbled up first.
