This was thrown together in full-on experimental mode, in an effort to prove that cherry plums are good for more than just jam-making - so no measurements noted, I'm afraid.
* I stewed some cherry plums in the pressure cooker with a piece of cinnamon stick, and then rubbed them through a colander to puree them and remove the stones.
* I sweetened the plum puree until it tasted sweet enough warm.
* I chilled the plum puree thoroughly.
* In a jug I combined 3/4 pint of cold cherry plum puree, a slug of sloe gin, and 1/2 pint of whipping cream, and stirred to combine.
* On tasting, I decided the mixture was not quite sweet enough, so I then added a slug of runny honey and stirred to combine again.
* The resulting salmon-pink mixture went into the icecream maker to churn in the usual way.
Result - a litre tub of Cherry Plum Ice Cream now firming up in the freezer.
The extra leftover plum puree will end up mixed into cold custard to make a Cherry Plum Fool.
