Sour cream and cinnamon ice cream with plum swirl

With this recipe, Lena from „Mein leckeres Leben“ briefly brings back summer and at the same time ushers in autumn:

And this is how it's done.


For the ice cream

  • 2 egg yolks
  • 100 g raw cane sugar
  • 1 tsp vanilla, ground
  • 1 tsp cinnamon, ground
  • 1 tbsp honey
  • 400 g sour cream
  • 200 g whipped cream


For the plum swirl

  • 10 ripe plums
  • 50 g raw cane sugar
  • ½ tsp cinnamon, ground
  • Some orange juice or apple juice (30-40 ml)


  1. For the plum sauce, halve the plums and boil down with sugar, cinnamon and orange juice for about 10 minutes. Puree it coarsely and leave it to cool.
  2. For the ice cream, whip the egg yolks with the sugar, vanilla and cinnamon. Add the whipped cream and pour the mixture into a saucepan. Add the honey and heat it up on low heat, stirring until the mixture becomes slightly creamy.
  3. Allow the ice cream mixture to cool completely. When the mixture is cold, stir in the sour cream.
  4. Freeze in the ice cream maker until creamy (approx. 25-30 minutes). Place the ice cream in a container, drizzle with the plum sauce and freeze for at least 2 hours before serving.