• 850 g can Wattie’s Black Doris Plums in Syrup
  • 4 (no. 7) eggs
  • ¾ cup caster sugar
  • 300 ml cream
  • 125 g white chocolate, roughly chopped
  1. Drain the Wattie’s Black Doris Plums. Remove the stones from the plums and puree in a food processor or blender. Alternatively they can be mashed with a fork. Discard or save the syrup.*
  2. Put the eggs and sugar into a heatproof bowl. Sit over a pan of simmering hot water and whisk the eggs and sugar until thick and creamy. This will take 5-6 minutes. The mixture will get hot during this time. Remove the bowl from the pan and continue whisking until the egg mixture is cooled.
  3. Stir in the pureed plums. Lightly whip the cream and fold into the mixture with the chopped white chocolate. Pour into a freezer proof container. Cover with a lid. Place in the freezer. After about 1 hour. remove the ice cream from the freezer and stir – this will help disperse the chocolate pieces through the ice cream, otherwise you may find they have all sunk to the bottom. Return the ice cream to the freezer for a further 4-5 hours until it has frozen.
  4. To serve, remove the ice cream from the freezer about 10 minutes before serving. Serve in scoops in cones or in a bowl with your favourite fresh summer fruits.

* Freeze the leftover plum syrup in ice cube containers. Add to sparkling or soda water for a refreshing drink.

Made With

Black Doris Plums in Syrup

Generations of Kiwis have loved Black Doris Plums. Wattie’s makes sure this continues, picking only the finest plums from Hawke’s Bay orchards.

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