Vanilla ice cream with plum compote

Name: Vanilla ice cream with plum compote
Cook time: 20 min
Total time: 20 min
Yield: 7
Ingredients: 2 Eggs (Gr. M); 10 tablespoons (100 g) Sugar; 1 package Bourbon vanilla sugar; 250 g Whipped cream; 1 glass (720 ml) Plums grated rind of 1/2 untreated lemon; 1 (15 g) heaped tablespoon of cornflour; 2-3 TABLESPOONS flaked almonds

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 7

2 Eggs (Gr. M)
10 tablespoons (100 g) Sugar
1 package Bourbon vanilla sugar
250 g Whipped cream
1 glass (720 ml) Plums grated rind of 1/2 untreated lemon
1 (15 g) heaped tablespoon of cornflour
2-3 TABLESPOONS flaked almonds

Directions

1
Separate eggs. Whip egg yolks, 4 tbsp. sugar and vanilla sugar until thick and creamy. Beat egg white until stiff, pour in 4 tbsp. sugar. Whip cream until stiff. First fold in the beaten egg white, then the cream. Cover and freeze for at least 4 hours
2
Drain the plums and collect the juice. Bring juice, 2 tablespoons of sugar and lemon zest to the boil. Stir 3 tbsp. water and starch until smooth. Bind juice with it and simmer for another 3 minutes. Fold in plums. Let cool off
3
Roast the almonds without fat until golden brown. Let them cool down. Divide plums and almonds into 6-8 glasses. Form 6-8 balls from the ice and put them on top
4
You can make the ice cream in larger portions and freeze it well packed for 2-3 weeks. If you cover the surface with transparent film, it will not dry out and take on foreign smells - this also applies to ice cream you buy