Raspberry coconut and cashew ice cream

Unfortunately this turned out to be very odd... The cashews were crushed, the coconut oil made it very thick and hard once frozen. The raspberries were exquisite, but I will not be making this again.

Plum Ice Cream

I was given a bag of plums on the weekend and had a recipe clipped from the Weekend Australian magazine and decided to try it out. David Herbert calls for:

450 grams of plums,
300 grams caster sugar,
100ml water,
3 eggs and
300 ml cream.

I used light cream and it worked well.

The plums were stewed and then pureed. Herbert strained them, but I left the pulp in. The sugar and water are boiled down.

The ice cream was an odd grey/green colour when I took it out of the fridge. I assume this was the plum reacting with the cream/egg/sugar mixture.

It tasted magnificent. It was sweeter than the lemon ice cream and I think the light cream helped.