Plum ice cream

Ingredients for 8 servings:

• 320 g plum(s), pitted weighed
• 40 ml red wine, tart, alternatively orange juice
• 1 cinnamon stick(s)
• 1 star anise
• 35 g xylitol (sugar substitute)
• ½ organic lemon(s)
• 250 g Greek yogurt
• 200 ml cream (35% fat)
• 25 ml red wine, dry, alternatively milk
• some plums, fresh
• some cinnamon powder

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 50 minutes

with or without red wine – a recipe for the ice cream maker

Wash the plums, remove the stones, and cut into small pieces. Place them in a saucepan with red wine (or orange juice), cinnamon, star anise, and xylitol. Bring to a boil and simmer over medium heat for 5 minutes. Remove from the heat. Discard the cinnamon and star anise. Place in a blender and puree until smooth, or use an immersion blender. Allow the mixture to cool. Place in a water bath with cold water and ice cubes for about 20-30 minutes. Tip: The plum mixture can also be prepared the day before and then refrigerated until ready to use. Wash and dry the lemon thoroughly, halve it (reserve the remainder for another dish). Grate the zest, and juice the fruit. Place the plum mixture, lemon zest and juice, yogurt, cream, and red wine (or milk) in a bowl and mix thoroughly. Transfer the mixture to an ice cream maker and prepare according to the instructions. To serve, use one fresh plum and a sprinkle of cinnamon per serving.