2Line a rectangular tin with aluminium foil. Slice the plum into small pieces. Add brown sugar and cinnamon powder. Add 3 tbsp water. Bake for 30 minutes @140 degrees C.
3Turn off the oven. Let the plums cool well. Refrigerate the plums for 30 minutes.
4Take a heavy bottom saucepan. Add milk , cream and sugar. Boil on low heat for 19-15 minutes. Mix 1tbsp corn flour in 2 tbsp of water. Add this to the milk mixture. Keep stirring. Cook on low heat for 5-6 minutes . Turn off the heat. Place the custard into a bowl of cold water. Let the custard cool well. Refrigerate it for 3-4 hours.
5Using a hand mixer beat the roasted plums until soft.
6In a separate bowl, beat the whipping cream until stiff.
7Gently mix the custard, plums and whipping cream together.
8Freeze it overnight.