Roast Plums with No-Churn Plum Ice Cream
Photography by Sarah Tuck.

To make this for your Valentine, just use 2–4 plums and a tablespoon of almonds and serve with a generous scoop of ice cream.
Serves: 6
INGREDIENTS
850 grams tin black doris plums (I used Watties)
200ml cream
395 grams tin sweetened condensed milk
6 ripe plums
1½ teaspoons butter
1½ teaspoons caster sugar
¼ cup lightly toasted flaked almonds
METHOD
Drain the tinned plums reserving the syrup. Remove the stones and any bigger bits of skin from the plums and mash well with a fork. Whip the cream to soft peaks in a large bowl. Add the sweetened condensed milk and beat until thick and smooth. Add the mashed plums and whisk to combine.
Pour into a 1 and a ½-litre capacity container and freeze for at least 6 hours. Put the reserved syrup in a saucepan and simmer for 10 minutes. Cool and reserve the syrup to pour on top of the dessert.
Preheat the oven to 180˚C and line an oven tray with baking paper. Halve the ripe plums, remove the stones and place close together, cut side up on the tray. Divide the butter between the centre of the plums and sprinkle with sugar. Roast for 15 minutes.
Serve the plums with black doris ice cream, almonds and a drizzle of syrup.
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Issue #103
Winter is on its way but rather than batten down the hatches, we're ready to have some fun with the latest issue of dish! Get your soup bowls out, we've got all the soul warming deliciousness you can handle, plus outrageously good toasties for a cheesy bit of fun on the side. Next, it's time to hit the road with an epic escape to Black Barn Retreat and some classic comfort food. Back home, there's plenty of sumptuous bakes to tempt you with and even more to tempt your guests in our latest Dinner for Six section. And be prepared for time to really fly by when you're having fun with our Food Fast section!