Roasting fruits causes their natural sugars to melt into a thick, delicious caramelised syrup. Most foods that are roasted or heated to a fairly high heat taste better because of this phenomenon, (called the Maillard reaction).
What I love about doing this with loads of different recipes is that you are adding flavour, depth of flavour without adding any new or additional ingredients to whatever it is you are making. So for this recipe, think outside of just plums, roast any stone fruit and add other spices as you wish. The added sugar helps the scoopability of the ice cream once frozen.
The other easy swap out is the dairy on this one too. It is such a small quantity, it could even be left out entirely, though it is lovely when included. But you could easily use other nut milks or creams of choice for a dairy free option.
I'd love to see where this takes you! Let me know.
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Need
- 1 Kilo ripe plums, pitted and halved
- 200 Grams coconut sugar
- 1 Teaspoon ground cinnamon
- Pinches pink salt flakes BUY
- 1 Teaspoon vanilla bean paste BUY
- 50-100 Grams pure cream
Do
- 1
Preheat oven to 180ºC and line a baking dish with baking paper.
- 2
Place plums cut side up into the baking dish and cover with coconut sugar. Sprinkle cinnamon and salt on top of plums. Bake 30 mins until collapsed and syrupy.
- 3
Carefully add plums and all of the juices/syrup into the Thermomix bowl. Blend 1 min/speed 8.
- 4
Pour puree into a lined metal slice tray and freeze.
- 5
Once frozen, cut puree into ice cube sized pieces, place into Thermomix bowl and blend 10 sec/speed 8.
- 6
Add vanilla and cream and blend a further 30-60 sec/speed 8 or until smooth and creamy, scraping down the sides of the bowl as needed. Serve immediately.
