How to make
First the ice cream is prepared by beating the egg yolks with the sugar. Pour the milk into them, add the vanilla - crushed and stir in a water bath for 8 minutes at a temperature no higher than 180°F (80°C).
Pour the cream into the mixture in a thin stream. The vanilla pieces are taken out and can only be scraped and the grains from the inside are added.
Mix well, cool and pour into two freezer-friendly bowls with lids.
Put it in the freezer for 12 hours, then beat well, so that there are no crystals, this can also be done in a blender if the ice cream has hardened more, but usually it is so soft and delicate that it hardly becomes hard even with very long freezing.
The bowls are put back in the freezer while the red plum soup is cooking.
For it, cut the fruit in half and pit them. Sprinkle with half of the brown sugar and leave them for 15 minutes to release their juice.
Put the white wine with the lemon peels and the remaining sugar on the stove over low heat. Boil for 10 minutes under the lid and add the plums with the separated sauce and the Chinese herbs.
Boil for another 10 minutes and remove the lemon peel.
Distribute the hot fruit soup into small dessert bowls and in each place a scoop of the ice cream or whatever you like.
Serve immediately, so that the ice cream is not melted when being served, understandably from the heat of the hot soup. It should have a hot-cold contrast and be consumed immediately.
It is just wonderful!
