No churn plum and white chocolate ice cream

15 servings


6 HRS 30 MIN


60+ mins




850 g

Can Wattie's black doris plums in syrup


(no. 7) eggs

3/4 cup

Caster sugar

300 ml


125 g

White chocolate, roughly chopped


Step 1

Drain the Wattie's Black Doris Plums. Remove the stones from the plums and puree in a food processor or blender. Alternatively they can be mashed with a fork. Discard or save the syrup.

Step 2

Put the eggs and sugar into a heatproof bowl. Sit over a pan of simmering hot water and whisk the eggs and sugar until thick and creamy. This will take 5-6 minutes. The mixture will get hot during this time. Remove the bowl from the pan and continue whisking until the egg mixture is cooled.

Step 3

Stir in the pureed plums. Lightly whip the cream and fold into the mixture with the chopped white chocolate. Pour into a freezer proof container. Cover with a lid. Place in the freezer. After about 1 hour, remove the ice cream from the freezer and stir - this will help disperse the chocolate pieces through the ice cream, otherwise you may find they have all sunk to the bottom. Return the ice cream to the freezer for a further 4-5 hours until it has frozen.

Step 4

To serve, remove the ice cream from the freezer about 10 minutes before serving. Serve in scoops in cones or in a bowl with your favourite fresh summer fruits.