Victoria Plum and Blackberry Frozen Ice Cream Slices

First, make the Victoria plum and blackberry purée. Wash both types of fruit and drain. Cut the plums in half and remove the stones. Place the plums and blackberries in a small saucepan with the sugar, then heat gently, stirring to dissolve the sugar. Increase the heat and bring the fruit mixture to a gentle simmer, then cook, uncovered, for about 10 minutes or until the plums are softened and have broken down and the mixture has thickened slightly.

Remove from the heat and cool slightly, then transfer the fruit mixture to a blender and blend until smooth. Pass the fruit purée through a fine sieve into a bowl and leave to cool. Once cool, measure out the 125g purée needed for the ice cream and keep the rest separate (if there is any leftover). Cover and chill both portions of purée in the fridge until needed.

Make the ice cream. Line a 20 x 10cm (or 450g) loaf tin with a double layer of cling film, leaving an overhang of cling film around the rim (see Cook’s Note). Wash the plums and blackberries. Cut each plum into 6 wedges and remove the stones. Arrange the plum wedges and blackberries in the bottom of the lined tin. Set aside.

Half-fill a saucepan with water and bring up to a gentle simmer. Choose a heatproof mixing bowl that will sit comfortably over the saucepan without slipping down inside the pan (you also want to make sure that the bottom of the bowl does not come into contact with the simmering water underneath).

Put the egg yolks, water and 50g of the sugar into the heatproof bowl and place the bowl over the pan of simmering water. Using a balloon whisk or an electric hand-held whisk, whisk together until the mixture is pale, thick and creamy – when you lift the whisk it should leave a visible trail on the surface (this is called the thick ribbon stage or sabayon). Remove from the heat, remove the bowl from the pan and set aside to cool slightly.

In a separate bowl, whisk the egg whites until foaming, then add the remaining sugar and whisk together until the mixture forms soft peaks. Put the cream and the measured chilled Victoria plum and blackberry purée in another bowl and whisk together until the mixture forms soft peaks. Fold the whipped cream mixture into the sabayon, then gently fold in the meringue until well combined.

Pour the ice cream mixture evenly over the prepared fruit in the tin. Fold the overhanging cling film over to cover completely and then place the loaf tin in the freezer for a minimum of 8 hours (but preferably overnight) or until the ice cream is completely set.

The next day, place a large serving plate and the serving bowls in the freezer about 30 minutes before serving.

To serve, turn the ice cream out of the loaf tin on to the chilled serving plate and remove the cling film. Slice the ice cream loaf into 6–8 slices using a sharp knife dipped in hot water, then place a slice into each chilled serving bowl. If there is any leftover fruit purée, drizzle it around the bowls, then decorate the desserts with blackberries and ripped mint leaves and serve immediately.

If you’re not going to serve the dessert immediately, then place the serving bowls (containing the portions of dessert) back in the freezer until you’re ready to serve.

Cook’s Note

Lining a loaf tin with a double layer of cling film can be a little tricky at the best of times. I have a helpful tip that works every time. Wipe a clean kitchen work surface with wet kitchen paper and lay a piece of cling film on top of the damp area. Take a clean, dry tea towel and wipe over the cling film to flatten it and remove any bubbles. Wipe the cling film with the wet kitchen paper, lay another piece of cling film over the first one and flatten it with the tea towel to remove any bubbles.