Six of the best frozen desserts — theguardian.com

Prep 5 min Cook 20 min Freeze 6 hr + Makes About 500ml 500g whole, ripe dark plums, such as damson or blood plums 100g sugar Juice of ½ large lemon Rinse the plums and, without drying them, put them whole in a saucepan over a medium-low heat, add 60ml water, cover and bring to a simmer.As they heat, the plums will release their own juices. Once simmering, uncover, lower the heat and cook until the plums have released all their juices and have softened completely – 10-15 minutes, depending on size. As they soften, break them up a little with a wooden spoon, and stir occasionally so they don’t stick to the bottom and burn. Take off the heat, strain the mixture with a sieve and spatula into a bowl (discard the pits), and set aside to cool.

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