Plum Ice Cream

Remove the ice cream from the freezer and thaw for 1/2 hour in the refrigerator. Rinse and pit the plums. Dice 100 g of pulp, mix the rest with the sugar and crush finely. Blend the ice cream briefly with a hand blender, then fold in the plum puree and the plum cubes on the spot.

Pour the mixture into a loaf pan (1 1/2 l capacity) lined with cling film. Set in the freezer for at least 4 hours with the lid closed.

Before serving, place cinnamon, eggs, egg yolks, powdered sugar and milk in a saucepan and blend. Whisk over medium heat until thick. The quantity must not make! Then place in iced water and whip until cooled. Turn the ice cream out of the mold and cut into slices. Arrange on chilled plates, pour around with the cinnamon sauce and garnish with a few plum wedges and the lemon balm.

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