The good-looking dessert: Plum and salted almond ripple ice-cream

This is a really easy way to achieve a delicious “iced cream” without a machine or eggs. Its texture is almost identical to ice-cream and you save yourself a lot of fuss. Use regular snacking almonds in this, or forgo them altogether if you wish – we think they add a lovely crunch and their saltiness offsets the sweet plums beautifully.

Plum and salted almond ripple ice-cream. Photograph: Yuki Sugiura for The Guardian

Makes a small tub
300g roasted plums
1 litre double cream
1 x 397g tin sweetened condensed milk
200g roasted salted almonds, crushed
A squeeze of lemon juice

1 Put the plums in a sieve to strain out any excess juices (keeping any juices for a cocktail later).

2 In a large clean bowl with an electric whisk, whip the cream until you have soft peaks. Pour the condensed milk into a separate bowl and stir in 2 tbsp whipped cream (to lighten it) before folding it into the rest of the cream. Transfer to your freezer container and freeze. After an hour, remove this from the freezer and whisk up the mixture using a fork. Return it to the freezer, repeating this whisking after another hour.

3 Meanwhile, roughly chop the plums. Once the cream has thickened, scatter the chopped plums and almonds on top of the cream, then swirl the handle of the spoon through the mix – try not to over-mix as you want to achieve distinct ripples. Cover and return to the freezer until set (about another hour).