---------------------------------ICE-CREAM---------------------------------
      1 dl Milk (1/2 cup)

      3 dl Whipping cream (1 1/4 cup)

    1/2 x  Stick cinnamon

      2 ts Ground cinnamon

      1 x  Vanilla bean, slit open

     80 g  Granulated sugar (2.75 oz)

      3 x  Egg yolks

-----------------------------------PLUMS-----------------------------------
    600 g  Fresh plums (1 1/2 lbs)

    150 g  Granulated sugar (5.25 oz)

      7 dl Red wine (3 cups)

    1/2 dl Kirsch (1/4 cup)

      1 tb Pine kernels

      1 tb Pistachio nuts, peeled

      2 tb Dark honey

      1 dl Cassis (black currant

           - liqueur) (1/2 cup)
    1/2 x  Lemon, juice

      1    Bunch fresh mint leaves

  Ice-cream
  In a small saucepan combine milk, cream, cinnamon and vanilla bean, bring
  to a boil. In a bowl beat egg yolks and sugar until light and
  lemon-colored. Gradually stir in the hot liquid. Return to pan. Over low
  heat beat until cream thickens. DO NOT BOIL !! Remove spices, let cool,
  freeze.
  Plums:
  Wash, halve and pit the plums. In a saucepan caramelize sugar. Add plums
  and stir well. Moisten with wine and kirsch. Add pine kernels, pistachio
  nuts, honey and liqueur. Simmer for 10 minutes. Strain plums, collect
  juice. Transfer to a small saucepan, add lemon juice and boil sauce down to
  half its volume. Return plums to sauce and simmer gently for 15 minutes.
  Serving:
  Arrange plums and sauce in a soup plate. Top with cinnamon ice-cream and
  garnish with fresh mint. The plums can be served warm as well as cold.