A unique dessert with the combination of sweetness from the ice cream and salty sour taste from umeboshi. This ice cream is a really suitable dessert to cool down your summer.
Whisk the double cream or heavy whipping cream in a bowl until soft peaks appear.
Add the yoghurt and honey, then gently fold in until evenly combined.
Chop and add the umeboshi pickled plums to the mixture. Be sure to remove any pits before chopping. You can also use 100% umeboshi paste/puree, but your ice cream might not have a chewy texture if you use it.
Pour the ice cream mixture in a container that can be used in the freezer and flatten the surface with a spatula.
Freeze the ice cream mixture for 4-6 hours, but remember to stir it every 30 minutes or so.
Once the ice cream mixture has frozen, serve with your favorit garnish such as mint leaves, or chopped umeboshi.