Plum ice cream with wild sage meringue

Plum ice cream with wild sage meringue

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  • 6
  • Easy
  • 1 hour
  • 1 hour
  • Anthonij Rupert Jean Roi Rosé 2017


  • For the ice cream:
  • 200 g sugar
  • 12 ripe plums, halved and stoned
  • 2 cups full-cream milk
  • 6 free-range egg yolks
  • 2 T cornflour
  • 2 cups cream
  • For the meringue:
  • 200 g sugar
  • a handful wild sage leaves or plain sage
  • 4 free-range egg whites
  • fresh plums, for serving
  • wild sage flowers, for serving

Cooking Instructions

1. To make the ice cream, place the sugar and plums in a saucepan and gently heat until the sugar has dissolved and the plums are just starting to collapse.

2. Bring the milk to the boil in a large saucepan. Meanwhile, whisk the egg yolks and cornflour together in a large bowl.

3. Add the plums and sugar to the boiling hot milk, then add the milk-and-plum mixture to the whisked egg yolks in one go, whisking vigorously. Add the cream and whisk. Allow to cool completely. Churn in an ice-cream maker according to manufacturer’s instructions.

4. To make the meringue, grind the sugar and sage leaves together using a spice grinder or mortar and pestle. Whisk the egg whites and infused sugar together until thick and glossy. Spread thinly onto silicone baking mats and bake at 100°C for approximately 1 hour, until crisp when cooled to room temperature. Store in an airtight container.

5. Serve scoops of the ice cream with slices of fresh plum, shards of wild sage meringue and wild sage flowers.

Kobus van der Merwe Recipe by: Kobus van der Merwe
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Kobus is the chef of internationally acclaimed restaurant Wolfgat in Paternoster. He is known for foraging and exploring West Coast flavours.

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