Jams don’t always have to end up spread on toast. They are also a simple way to create interesting ice-cream flavours. This recipe uses jam made from the Australian native fruit Gubinge, also known as Kakadu plum.






Skill level

Average: 4.1 (40 votes)


  • 500 ml (2 cups) milk
  • 250 ml (1 cup) pouring cream
  • 75 g (⅓ cup) caster sugar
  • 6 egg yolks
  • ½ cup Gubinge jam, or any other kind of jam you prefer (see Note)

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Freezing time 4 hours

Bring the milk and cream to just below boiling point in a saucepan over medium heat. Meanwhile, whisk the sugar and egg yolks in a large bowl until thick and pale.

Make a simple crème anglaise by gradually whisking the hot milk mixture into the egg mixture until combined. Return the mixture to the saucepan and place over medium-low heat for a few minutes, stirring with a wooden spoon until the mixture coats the back of the spoon.

Add the jam to a large bowl. Strain the crème anglaise into the bowl through a fine sieve and whisk until well combined. Place the bowl into an ice bath to cool.

Transfer the cooled mixture into an ice-cream machine and churn according to the manufacturer’s instructions. Transfer the churned mixture to a 1L container and place in the freezer for at least 4 hours or until firm.

Serve the ice-cream in ice-cream cones as desired.



• Gubinge (Kakadu plum) jam can be bought from specialty native food shops.