Plum compote with caramel ice cream

Ingredients for 6 servings:

• 750 g plum(s)
• 100 g cane sugar
• 2 tbsp coconut oil
• ½ tsp, smothered cinnamon
• ½ tsp, levelled vanilla
• 1 tsp. clove powder
• 300 ml soy cream (Soy Cream Cuisine)
• 125 g cane sugar
• 125 ml soy milk (soy drink)

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 50 minutes

Halve and pit the plums. Heat the coconut oil in a saucepan. Add the plums, sugar, cloves, vanilla, and cinnamon, and simmer in a covered pan for 15 minutes. Let cool. Heat the soy milk until almost boiling. Heat the sugar in another pan, stirring constantly, until it melts and begins to caramelize. Add the hot milk, immediately remove the pan from the heat, and continue stirring the caramel milk for a while. Let cool. Whip the soy cream until stiff peaks form. Carefully stir in the caramel milk. Pour the soy-caramel mixture into an ice cream maker and churn for 20-30 minutes. Serve the ice cream over the plum compote.