• 6servings
  • 15minutes
  • 409calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates
VitaminsB12, E
MineralsCopper, Calcium, Potassium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓


  2. 300ml full-fat milk

  3. 50g ground almonds

  4. 50g caster sugar

  5. 397g can condensed milk

  6. almond extract

  7. toasted flaked almonds ,

  8. 9 plums , halved and stoned

  9. 1 generous tsp crushed black peppercorns

  10. 2 generous tsp demerara sugar

  11. about 5 tbsp maple syrup , for drizzling

Instructions Jump to Ingredients ↑

  1. To make the almond ice, put the milk in a pan with the ground almonds and sugar and bring to the boil. Simmer for 2-3 mins, then pour into a bowl and cool. Strain through a fine sieve, squeezing every last drop of milk and flavour from the almonds with the back of a spoon. Whisk together the almond milk with the condensed milk, adding a few drops of almond extract to taste, if you like. Churn in an ice cream machine for 15-20 mins, then freeze. Can be made up to 2 weeks ahead.

  2. Put a serving bowl for the almond ice in the freezer. Arrange the plums on a deep baking tray, cut side up. Mix together the crushed peppercorns and demerara sugar and sprinkle over the plums. Can be done up to 2 hrs ahead.

  3. Drizzle the maple syrup on top. Put under a preheated grill for 6-10 mins until the plums are tender.

  4. Now finish it in style. While the plums are grilling, scoop out spoonfuls of the almond ice into the chilled bowl. return to the freezer until the plums are ready. Arrange the plums on a platter and pour over the syrup from the tray. Serve warm with almond ice and flaked almonds.

  5. Stoning plums Slice around the centre of each plum, then twist to separate the halves. Go round the edge of the stone with a small sharp knife so that it cuts out neatly.


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