Pumpernickel Ice Cream

Defrost the ice cream until it is creamy. Meanwhile, finely crumble the bread and drizzle with the liqueur. Stir into the ice cream. Place the ice cream in a mold, cover with aluminum foil and place in the freezer to set repeatedly.

Stir crème fraîche with whipped cream, cinnamon and powdered sugar and season with Amaretto to taste. Drain and drain the plums. Boil the liquid until syrupy. Add the plums and toss briefly. Pour a mirror of the cinnamon sauce on each plate, arrange the ice cream on top. Add the plums with a little sauce. Garnish with fresh basil leaves.

Bring to the table.

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