Umeboshi pickled plum ice cream

Ease:
Simple
Serves:
2-3
Prep time:
20 minutes
Total time:
25 minutes
Umeboshi pickled plum ice cream recipe

Learn how to use authentic Japanese ingredients with japancentre.com recipes. This umeboshi ice cream is an ideal way to down this summer.

Ingredients

2 umeboshi pickled plums

200ml double cream

200ml plain yoghurt

4 tbsp honey

mint leaves, to garnish

Categories

Occasions:

Desserts, Dinner, Lunch, Spring, Summer

Method

Whisk: Whisk the double cream in a bowl until soft peaks appear.

Add yoghurt and honey: Add the yoghurt and honey to the bowl and gently fold in until evenly combined.

Add umeboshi: Chop and add the umeboshi pickled plums to the mixture. Be sure to remove any pits before chopping.

Place in container: Put the mixture in a freezer safe container and flatten the surface with a spatula.

Freeze: Freeze the mixture for 4-6 hours until firm, stirring every 30 minutes or so.

Serve: Once the mixture has frozen, scoop and serve with mint leaves.

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