Reply #22: so the greengage tree in America is called "Jefferson greengage" ..

[grasswire]

..it's an offspring of the Caucasus region.

Kings Arms Greengage Plum Ice Cream

5 eggs, separated
1 1/2 cups sugar, divided
2 cups milk
3 cups fresh or canned (1 pound 12 oz) greengage plums, drained and stoned
1 1/2 pints light cream
1/2 cup lemon juice
green food coloring


Beat the egg yolks together with 1 cup of sugar.
Heat the milk almost to boiling and pour 1 cup over the beaten egg yolks, stirring until well blended.
Return the egg-milk mixture to the hot milk and cook, but do not boil, over medium heat, stirring constantly, until the mixture coats a metal spoon; cool.
Beat the egg whites with 1/2 cup sugar and, when the egg mixture is cool, combine the two, mixing well.
Puree the plums in a food processor or blender.
Add the plums, cream, and lemon juice gradually to the egg mixture.
Add the green food coloring, a few drops at a time until the desired pistachio green tint is achieved.
Pour the misture into a 5-quart freezer container. Follow the manufacturer's directions for freezing.
Note: Ice cream should be allowed to "ripen" at least four hours after freezing to bring out the delicate greengage plum flavor.
Also note: If fresh greengage plums are used, they should be blanched 60 seconds in hot water before the skins are removed.