Put the plums into a saucepan and just cover with water. Simmer until the stones can be easily removed. Add the sugar and stir in well. When the sugar has dissolved liquidise or pass through a sieve.
Using a saccharometer, check for the density of sugar—a reading of 15° is required—and dilute with water if necessary.
Place into an ice cream machine or deep freeze. Towards the end of the freezing process add the whipped egg white, which will result in an improved texture. Return to freezer.
© 1984 All rights reserved. Published by Jon Croft.