Vegan Griddled Plums and Vanilla Ice Cream

For the ice cream, Place the orange juice in a saucepan and bring to simmering point. Reduce the heat and simmer for a further 10 minutes, or until the juice has halved in volume. Set to one side.

Pour the coconut milk and coconut cream into a separate pan. Split the vanilla pods with a sharp knife and scrape the seeds into the pan. Add the pods too, along with the orange zest and thyme leaves. Place over a medium heat and bring to a simmer. Remove from the heat, stir in the reduced orange juice and set to one side to cool completely. When cool, pour the mixture through a fine sieve to remove the vanilla pods, orange zest and thyme spring. Put the strained liquid in the fridge to chill for at least half an hour.

Pour the chilled ice cream mixture into an ice cream maker, giving it a quick whisk first, and churn. Once it is starting to set, tip the ice cream out into a freezer proof container. Cover the container with a lid and freeze for at least 4 hours. Remove the ice cream from the freezer and leave to stand at room temperature for 15 minutes before serving.

For the plums, whisk together the sesame oil and maple syrup. Place a ridged frying pan over a high heat. Brush the cut surface of the plums with the oil and syrup mixture and place carefully into the pan. After 3 minutes carefully brush the skin side and turn the plums over. Cook for a further three minutes. Lift out of the pan and serve whilst warm.

To serve, place four griddled plum halves on each plate with a generous scoop of the ice cream. Sprinkle with a little chopped fresh thyme.