NO-CHURN WHITE CHOCOLATE ICE CREAM

1. Prior to making the ice cream, place a bowl into the freezer.
2. To make the ice cream base, place the cream (A) and vanilla into a saucepan and bring to the boil.
3. Pour the hot cream over the chocolate and whisk until completely melted and combined.
4. Add the cream (B) and whisk to combine.
5. Cover with plastic wrap touching the surface of the ice cream base, then place into the refrigerator for a minimum of 5 hours, or overnight.
6. Transfer the chilled ice cream base into the bowl of a stand mixer fitted with a whisk attachment, add the salt and condensed milk, then whisk until the mixture holds.
7. Transfer into the pre-chilled bowl and cover with plastic wrap.
8. Place into the freezer for a minimum of 4-5 hours to set.

PLUM GALETTE

1. Place the flour, salt and butter into the bowl of a stand mixer fitted with a paddle attachment and mix until it creates a fine powder with no lumps of butter remaining.
2. Add the water and continue to mix until the ingredients just come together as a dough.
3. Press the dough into an even, flat square and wrap in plastic wrap. Place into the refrigerator until firm.
4. Heat the oven to 165°C, fan forced.
5. On a lightly floured workbench, roll the dough into a circle, approximately 33cm in diameter, then transfer onto a lined baking tray. Alternatively, you can roll out the dough directly on the lined tray.
6. Cut the plums into eighths then place them into a bowl and toss with the cornflour.
7. Place the plums in the centre of the dough disc, leaving a pastry border of approximately 6cm around the edge.
8. Fold the exposed dough onto the plums, pleating the pastry as required. You should still have exposed plums in the centre.
9. In a small bowl, combine the egg yolk and cream, then brush it over the pastry surface.
10. Sprinkle the raw sugar over the pastry and exposed plums, then bake in the pre-heated oven for 45 minutes, or until golden brown in colour.
11. Serve the galette with a generous scoop of the prepared white chocolate ice cream.

NOTE: You may want to use more raw sugar if the plums are tart.

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