This is a Sherry ice cream with plum and blackberry compote, and a ‘crumble’ topping just to be cute. It’s kind of an autumnal deconstructed crumble, lamenting summer. Or just dessert.
The ice cream is so simple to make and tastes great, and uses PX Jerez Xeres Sherry, which if it isn’t in your life, it should be. It was the perfect end-of-summer autumnal dessert for my September supper club in Crystal Palace.
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Serves 6
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500g double cream
50ml sherry
400g condensed milk
1 tbsp vanilla bean paste
6 plums, stoned and roughly sliced
100g blackberries
150g cold water
2 tbsp honey
25g plain flour
25g caster sugar
25g chilled unsalted butter, chopped
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To make the ice cream, in a large mixing bowl, whisk the cream with an electric whisk for 3-4 mins, until thick but still smooth. Whisk in the sherry and then the condensed milk and vanilla paste. Transfer the mixture into the tub and freeze for 6hrs.
To make the compote, place the plums, blackberries, water and honey in a saucepan and simmer for 15 mins. Transfer to a tub and cover, then, once cool, chill in the fridge for 2hrs.
Preheat the oven for 200°C/180°C fan/gas mark 6 and mix together the flour, sugar and butter. Rub the butter into the dry ingredients with your fingertips until you have a mixture like breadcrumbs. Scatter the mixture over a flat oven tray lined with baking paper, then bake for 10-15 mins, until golden. Allow to cool.
Divide the compote between six serving dishes and top with around 90g of the ice cream. Scatter with the crumble mixture and serve.
