Queen garnet ice cream
<p>“The Inglewood/Texas region — part of the southern Darling Downs in sunny Queensland — is becoming a growing force in the production of delectable produce. The innovative farmers of the area have been producing an exciting range of foods, including olives, poultry products, dairy products, organic lamb, superior stone fruits and grapes, and not to mention wine. This recipe combines the queen garnet plum from Inglewood and the delicious yoghurt produced by the Barambah Organics dairy near Texas. Known for its deep, firm, dark, juicy flesh and unparalleled flavour and colour, our plums make this recipe exceptional.” — <strong>Fiona Goodrich</strong></p>
<p><strong><span style="text-decoration: underline;">Serves:</span></strong> 10</p>
<p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p>
<ul>
<li>250 g queen garnet plums, quartered and stones removed, plus extra thinly sliced, to serve (optional)</li>
<li>¼ cup lime or lemon juice</li>
<li>300 ml natural yoghurt</li>
<li>300 ml thickened cream</li>
<li>2 tablespoons queen garnet jam (see below)</li>
</ul>
<p><em>Queen garnet jam</em></p>
<ul>
<li>1 kg queen garnet plums, halved and stones removed</li>
<li>¼ - ½ cup water (depending on the juiciness of the plums)</li>
<li>6 fine strips of lemon rind, chopped (optional) and juice of 1/2 lemon</li>
<li>750 g sugar</li>
</ul>
<p><strong><span style="text-decoration: underline;">Method:</span></strong></p>
<ol>
<li>To make the jam, place the plums, water, lemon rind (if using) and juice in a large saucepan over low heat. Cover and simmer for 20 minutes, or until the plums are soft.</li>
<li>Add the sugar and stir until dissolved. Bring to a rapid boil, uncovered, and boil for 15–20 minutes, stirring occasionally to prevent it catching and burning, until the fruit reaches setting point — put 1 tablespoon jam on a chilled saucer and place in the fridge for a few minutes. Push your finger into the centre of the blob of jam, and if the jam remains in two separate parts, it is ready.</li>
<li>Pour the jam into warm, sterilised jars, leaving a 2 cm gap at the top. Seal and invert for a couple of minutes to create a vacuum.</li>
<li>To make the ice cream, process the plums and the lime or lemon juice in a food processor until relatively smooth.</li>
<li>Transfer the plum purée to a medium bowl and add the yoghurt, cream and jam. Whisk to combine thoroughly.</li>
<li>If you have an ice-cream machine, place the ice cream in it and follow the manufacturer’s instructions. If you don’t have a machine, place the mixture in a shallow dish and freeze, covered with foil, for 3 hours, or until the mixture begins to freeze about 2.5 cm in from the edges. Beat with electric beaters and return to the freezer for another 2 hours. Repeat this process at least twice.</li>
<li>Serve the ice cream on its own or with thin slices of queen garnet plum.</li>
</ol>
<p>Note: The ice cream will keep in an airtight container in the freezer for up to 3 months. The jam will keep unopened in a cool, dry pantry for up to 1 year.</p>
<p><img width="131" height="158" src="https://oversixtydev.blob.core.windows.net/media/22569/australia-cooks-cover-image_131x158.jpg" alt="Australia Cooks - Cover Image (4)" style="float: right;"/>What’s your favourite ice cream flavour? Tell us in the comment section below.</p>
<p><em>Written by Fiona Goodrich. Recipe courtesy of Australia Cooks edited by Kelli Brett, published by <a href="https://shop.abc.net.au/products/australia-cooks-hbk" target="_blank"><strong><span style="text-decoration: underline;">ABC Books</span></strong></a>.</em></p>
<p><strong>Related links:</strong></p>
<p><a href="/lifestyle/food-wine/2016/05/dairy-free-creme-brulee/"><span style="text-decoration: underline;"><em><strong>Dairy-free crème brûlée</strong></em></span></a></p>
<p><a href="/lifestyle/food-wine/2016/05/mini-banoffee-pies/"><span style="text-decoration: underline;"><em><strong>Mini banoffee pies</strong></em></span></a></p>
<p><a href="/lifestyle/food-wine/2016/04/strawberry-panna-cotta/"><em><span style="text-decoration: underline;"><strong>Strawberry panna cotta</strong></span></em></a></p>
