Real homemade plum ice cream

Directions

• Line a slightly deeper baking tray (approx. 30 × 20 cm) with baking paper. Peel a plum and mix it with 2 tablespoons of water and 100 g of sugar in a bowl. Put on low heat and cook for about 10 minutes until the plums are soft.
• Allow to cool slightly, then mix them in a blender or stick mixer. Strain the plums through a strainer to remove the skin. Allow cooling.
• Mix the remaining 150 g of sugar with 100 ml of water and put on low heat. Cook for about 5 minutes, or until the sugar has dissolved.
• Mix the egg whites until foamy and, stirring non-stop, slowly add the sugar and water syrup. In another bowl, mix the whipped cream and then lightly mix in the plums, egg whites and cook the biscuits.
• Transfer to a prepared baking sheet and place to cool. Remove at least 5 minutes before serving. If you want a slightly less sweet version, you can use 150 ml of whipped cream and 150 ml of Greek yoghurt instead of 300 ml of sour cream.