Name: No-churn roasted plum and mascarpone ice cream
Total time: 13500 s
Yield: 6
Ingredients: 8 plum; 1 vanilla pod; 2 tablespoon honey; 1/4 tin condensed milk; 300 millilitre double cream; 250 gram mascarpone; 1 teaspoon vanilla extract; to taste brandy snap basket

Step 1

Preheat the oven to 195ºC/175ºC fan/gas mark 5.

Step 2

Place the plums (8) in an oven-proof dish. Split the vanilla pod (1) , scraping out the seeds and spread over the plums. Drizzle over the honey (40 g) and roast for 20 minutes, until soft. Leave to cool, then gently pulse in a blender until you have a thick puree.

Step 3

Beat the condensed milk (1/4 tin) , double cream (300 mL) , mascarpone (250 g) and vanilla extract (5 mL) using an electric whisk until thick and stiff, like clotted cream.

Step 4

Scrape into a freezer container or large loaf tin. Swirl in half the plum compote. Freeze until solid.

Step 5

Serve in the brandy snap baskets (to taste) with extra compote on top.

No-churn roasted plum and mascarpone ice cream

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