•  3 eggs
•  2 egg yolks, extra
•  1 teaspoon vanilla extract
•  1 cup (220g) caster (superfine) sugar
•  2 cups (500ml) single (pouring) cream
•  825g canned plums, drained and chopped
•  redcurrants and blueberries, to serve

  Place the eggs, extra yolks, vanilla and sugar in a heatproof bowl. Place over a saucepan of simmering water and, using a hand-held electric mixer, beat for 6–8 minutes or until thick and pale. Remove from the heat and allow to cool slightly. Whisk the cream until stiff peaks form. Gently fold through the egg mixture until well combined. Place the plums in the bowl of a food processor and process until smooth. Fold through the egg mixture until well combined. Pour into a 2 litre-capacity metal tin and freeze for 6 hours or overnight. Serve with the redcurrants and blueberries. Makes 2 litres.