This trio of gelatos is ideal for those end-of-summer days

For the plum gelato, place sugar and cornflour in a medium saucepan. Gradually whisk in 1 cup milk until smooth and combined. Whisk in remaining milk and vanilla. Cook on medium heat, whisking constantly, for 5–6 minutes or until mixture is heated through and just starts to thicken slightly (do not boil). Strain mixture into a heatproof bowl. Cover surface with plastic wrap. Set aside to cool.

Meanwhile, place plums, maple syrup, cinnamon and star anise in a small saucepan over high heat. Bring to the boil. Reduce heat to medium. Simmer for 8–10 minutes or until plums soften and the mixture forms a thick sauce. Set aside to cool. Remove and discard spices from the plum mixture. Place plums in a blender and blend until smooth. Whisk into the cooled milk mixture. Pour into a freezable container. Cover surface with plastic wrap. Freeze for 4 hours or until almost frozen.

For the blueberry gelato, repeat step 1 using sugar, cornflour, milk and vanilla bean. Place blueberries, maple syrup and vanilla in a small saucepan on high heat. Bring to the boil. Reduce heat to medium. Simmer for 10 minutes or until the blueberries soften and the mixture forms a thick sauce. Set aside to cool.

Transfer blueberry mixture to a blender. Blend until smooth. Whisk into the cooled milk mixture. Pour into a freezer-safe container. Cover surface with plastic wrap. Freeze for 4 hours or until just starting to set.

For the mango gelato, repeat step 1 using sugar, cornflour, coconut cream, milk and vanilla. Place mango in a blender and blend until smooth. Whisk into the cooled coconut mixture. Pour into a freezer-safe container. Cover surface with plastic wrap. Freeze 4 hours or until almost frozen.

Working with one gelato at a time, allow to soften slightly. Transfer to a blender and blend until smooth. Return to container. Cover surface and freeze for 4 hours or until almost frozen.

Repeat step 6, placing three gelato flavours together in a 10-cup capacity, freezer-safe container. Cover surface with plastic wrap. Freeze for 4 hours or until frozen. Stand at room temperature for 5–10 minutes to soften slightly before serving.