Plum & cinnamon crumble with ginger ice cream

1. To make the ice cream, whisk the cream, ground ginger and condensed milk in a large bowl with a balloon whisk for about 5 minutes, until thickened. It’s important to slow the whisking down as soon as the mixture thickens, then stop whisking when you can see a ribbon trail. Fold the stem ginger into the cream and pour into a 2L, freezerproof container. Cover and freeze for at least 4 hours, or until firm.

2. Meanwhile, preheat the oven to 200ºC, gas mark 6. Use the 30g butter to generously grease the base and sides of a 30x17cm, 1.5L baking dish. Toss the plums with the cinnamon and caster sugar in the prepared dish, then pour over the lemon juice and set aside.

3. To make the topping, put the butter, flour, cinnamon, demerara and 30g caster sugar into a large mixing bowl. Use a round-bladed knife to cut the butter into the dry ingredients, then finish by rubbing the mixture with your fingertips. You’re looking for an appearance of uneven breadcrumbs that clump together. Tip the topping onto a large baking tray.

4. Cook the fruit and topping in the oven for 15 minutes, with the topping on the upper shelf so it can crisp up. Remove both from the oven and rake the topping with a fork. Sprinkle it onto the fruit and scatter over the remaining 20g of caster sugar. Put the dish back in the oven for 15 minutes, until piping hot, crisp and golden. Remove the ice cream 10 minutes before serving it with the crumble.

Harry’s tip You can make the crumble topping ahead and freeze it, uncooked, on a large tray. Cook from frozen, adding a few extra minutes at the end of cooking for a golden top. I sometimes add 50g roughly chopped, toasted pecans to the plum layer for extra crunch too.