This ice-cream is made without a rich egg-custard base to really let the flavours of the plums come through. Use a mix of plum varieties if you can for a balance of flavours but if you want the lovely pink colour of the end result make sure to choose purple-skinned ones.
Servings: makes approx 1 litre
450g plums
2 sprigs of rosemary, approx 10cm long each
150g unrefined caster sugar
275ml double cream
1/2tsp kirsch or maraschino liqueur
Quarter the plums and remove the stones. Put the fruit pieces into a pan with 75ml water and the rosemary. Cover and simmer for 5 mins over a medium heat, to tenderise the fruit. Take off the heat and stir in the sugar until it dissolves. Set aside for 15 mins or so to come to room temperature.
Remove the woody rosemary sprigs but don't worry if a few stray leaves get left behind. Stir in the cream and the liqueur. Blend until smooth then chill for at least 3 hours. Churn the ice-cream according to your machine’s instructions. Serve straight away or freeze until needed.
(This recipe originally featured for Borough Market.)