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.