The day before, rinse the plums in fresh water and dry them on a cloth. Cut them in half lengthwise and pit them.
Combine fruit, lemon and sugar in a bowl and macerate for 1 hour.
Heat the pinot noir with the honey. Add pepper, cinnamon, star anise and orange zest. Boil for 5 minutes, remove from heat and throw the fruit into this syrup. Leave everything to cool.
Drain the fruit. Line a cake tin with cling film. Then line the bottom of the mold with slices of gingerbread; Place a nice layer of candied quetsches, cover with a layer of slightly softened vanilla ice cream to facilitate the operation, then a layer of fruit, finish with a layer of gingerbread.
Freeze overnight.
Collect the spice syrup and reduce it over low heat for 20 minutes.
Take the terrine out 1/2 hour before tasting it, unmold it on a dish, cut it into slices and coat with the spiced syrup.
