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.
INGREDIENTS
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)
Preparation
- 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.
- 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.
- Allow the ice cream mixture to cool completely. When the mixture is cold, stir in the sour cream.
- 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.
