Recipe: Vanilla Ice Cream with Port Plums


  • 3 cups (750ml) single cream
  • 1 cup (250ml) milk
  • 1 cup (160g) icing sugar, sifted
  • 1 tablespoon vanilla bean paste
  • 1 x jar Pickle hill produce plums in port


  1. Place the cream, milk, icing sugar and vanilla in a large jug and whisk to dissolve the sugar. 
  2. Divide the mixture between 2 large zip-lock bags, pressing out as much air as possible, and seal. Lay each bag flat on a baking tray and freeze for 2½ hours or until firm and just frozen. 
  3. Remove from the freezer and, using your hands, bend each bag to break up the mixture into small pieces. Place the mixture in a food processor and process for 2–3 minutes or until just smooth, breaking up any large pieces with a spoon. 
  4. Spoon the ice-cream into a 2-litre-capacity loaf tin and freeze for 2 hours or until firm. Scoop into bowls to serve and top with plums in port. Makes 1.6 litres.