There’s (yet another) a new toy in our kitchen – an ice cream machine! I’ve wanted one of these forever, and with the super hot summer weather it’s seen a lot of use already. So far The Boy has had the most success with his by-the-book simple vanilla bean ice-cream, but I’ve been a bit more experimental with sorbets, frozen yoghurts and matcha ice-cream.
We visited the Midland Farmer’s Market last weekend, and one stall was selling whole baskets of the most beautiful plums I’ve ever seen for just $2. I walked past them twice before caving and buying one, not knowing what I was going to do with so many plums. The answer was obvious of course – sorbet!
I tried to follow a recipe that came with our ice-cream machine, replacing my plums for the raspberries and adding a bit of gin, but due to the sweetness of the fruit it ended up with too much sugar. I’d recommend adding sugar to taste rather than following a recipe – that’s what I’ll be doing next time! That said it still tastes pretty awesome, and I’ve decided that plums and gin are a winning combination that needs further exploration. Also can’t beat that colour!
- Slice up 5 cups of delicious plums.
- Blend plums with 2 cups of water, a pinch of salt and sugar to taste (I put in 1 cup instead of the recommended 1.5 cups – could definitely have gotten away with just half a cup).
- Strain out the bits of skin.
- Stir in 1-2 tablespoons of gin (or other alcohol of choice).
- Follow your ice-cream machine’s instructions, or just pop it in the freezer for a few hours. The alcohol should help it to not develop ice crystals or go rock hard, but it’s a good idea to take it out of the freezer to soften a bit before serving.
Hope everyone is staying cool this summer!