Makes approximately 1 litre
plums 650g chopped, skin-on
vanilla sugar 200g
Kirsch or any cherry liqueur 1 tbsp (available at liquor stores)
hung yoghurt 200g, drained, chilled in the freezer for 2-3 hours
Toss the plums with the sugar and kirsch and stand at room temperature for 5 minutes.
Transfer to a food processor with the remaining ingredients and pulse until smooth. Taste and adjust the sugar if required.
Freeze in an ice cream maker according to the manufacturer’s instructions.