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    Roasted Plums With Cinnamon and Orange Yogurt Ice Cream

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    Roasted Plums With Cinnamon and Orange Yogurt Ice Cream

    Plums release lots of juices when roasted and their flavour intensifies. After cooking, their bitter skins can be slipped off but leaving them on balances the sweetness of the yogurt. You could serve the plums cold, in which case they're better suited to custard; the frozen yogurt needs a bit of heat to allow it to melt into the plum juices.

    • Vegetarian
    • Preparation time: 10–15 minutes, plus 20 minutes churning and 2 hours freezing
    • Cooking time: 30 minutes
    • Total time: 40–45 minutes, plus 20 minutes churning and 2 hours freezing 60 minutes 60 minutes 60 minutes 5 minutes

    Serves: 4

    Ingredients

    • Ice cream
    • 1 orange, juice and finely grated zest
    • 75g caster sugar
    • 50g unsalted butter
    • 2 large eggs, plus 1 egg yolk
    • 450ml Greek yogurt
    • ½ tsp ground cinnamon
    • Roasted plums
    • 12 plums, halved and stoned
    • 2 tbsp soft brown sugar
    • 25g butter
    • 75ml red wine

    Method

    1. Place the orange juice and zest, the sugar, butter and eggs in a saucepan and cook over a low heat till the mixture thickens slightly. Strain into a freezerproof container and cool.
    2. Beat in the yogurt and cinnamon, and churn the mixture in an ice-cream maker for 20 minutes. If you don't have an ice-cream maker, pour into a freezerproof container and place in the freezer. Take out after an hour, transfer to a large bowl and whisk to break up any large ice crystals, freeze for another hour, repeat, and return to the freezer.
    3. Preheat the oven to 200°C, gas mark 6. Put the plums in a baking dish and scatter with the sugar, dot with the butter and splash over the wine. Cover with foil and roast for 30 minutes till soft. Remove from the ice cream from the freezer 15 minutes before you wish to serve and leave it to soften in the fridge. Serve scoops of the ice cream with the hot plums and their juices.

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