850 grams tin black doris plums (I used Watties)
395 grams tin sweetened condensed milk
6 ripe plums
1½ teaspoons butter
1½ teaspoons caster sugar
¼ cup lightly toasted flaked almonds
Drain the tinned plums reserving the syrup. Remove the stones and any bigger bits of skin from the plums and mash well with a fork. Whip the cream to soft peaks in a large bowl. Add the sweetened condensed milk and beat until thick and smooth. Add the mashed plums and whisk to combine.
Pour into a 1 and a ½-litre capacity container and freeze for at least 6 hours. Put the reserved syrup in a saucepan and simmer for 10 minutes. Cool and reserve the syrup to pour on top of the dessert.
Preheat the oven to 180˚C and line an oven tray with baking paper. Halve the ripe plums, remove the stones and place close together, cut side up on the tray. Divide the butter between the centre of the plums and sprinkle with sugar. Roast for 15 minutes.
Serve the plums with black doris ice cream, almonds and a drizzle of syrup.