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Showing items 1 to 3 of 6

Showing items 1 to 3 of 3

Classic vanilla ice cream
Classic vanilla ice cream
A star rating of 4.5 out of 5.15 ratings

Everyone will be impressed by this smooth and creamy classic ice cream

Nutrition: per serving

  • kcal101
  • fat0g
  • saturates0g
  • carbs25g
  • sugars24g
  • fibre3g
  • protein1g
  • salt0.01g
    low
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Method

  • step 1

    Heat oven to 180C/fan 160C/gas 4. Arrange the plums in a single layer in a 1-litre gratin dish. Pour over orange juice, tuck star anise among the plums, drizzle over the maple syrup, then gently stir. Bake for 30-35 mins until the fruit is soft but not collapsed. Serve warm or cold with mascarpone or yogurt on the side.

  • step 2

    The roasted plums can be kept in the fridge for up to 3 days.

Recipe from Good Food magazine, September 2008

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Comments, questions and tips (10)

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Overall rating

A star rating of 4.5 out of 5.7 ratings

phillijo

question

Can someone please tell me if this recipe freezes well? I have a lot of plums to process and wondered if this would be good to keep. Thanks!

goodfoodteam avatar
goodfoodteam

Thanks for your question. For best results, we wouldn't recommend freezing this recipe. If you have lots of plums, why not try this plum jam recipe: https://www.bbcgoodfood.com/recipes/cinnamon-scented-plum-jam

choccie_123

Made this exactly as recipe. I love star anise and that's what drew me to the recipe. I served it warm with ice cream. It is rather sweet and I think Greek yoghurt would be a better addition. I have also frozen some, hope they freeze well.

helen-casey

A star rating of 5 out of 5.

Had these with vanilla ice cream. Gorgeous.

zoe7284

Roughly, how many does this serve?

judieh

I used a lasagne tin and a single layer of plums (probably closer to 800 or 900 g) from trees in my garden. I also pitted the plums before I baked them. I used orange juice, since I didn't have fresh oranges, and cinnamon sticks instead of star anise. Served it with cold custard. It was lovely -…

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