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Delicious Damson ice cream recipe
Damson Ice Cream (4-6servings)
Ingredients
1 lb (450g) damsons
4 oz (120g) soft light brown sugar
1/2 pint (280ml) water
4 egg yolks
4 oz (120g) icing sugar
1/2 pint (280ml) double cream
2 tablespoons iced water
Preparation Method for Damson Ice Cream
Put the damsons into a saucepan with the brown sugar and 1/2 pint (280ml) water and bring to boil. Cover and simmer the fruit until it is tender, about 10 minutes depending on the ripeness of the damsons.
Press the stewed fruit through a sieve. Discard the stones and chill the purée in the refrigerator.
In a bowl set over a saucepan of simmering water, beat the egg yolks with the icing sugar until the mixture is warm but not hot. Take the bowl off the heat and continue beating until the mixture has tripled its original volume, then chill it in the refrigerator.
Whisk the cream with the iced water until it holds soft peaks. Combine the damson purée, egg mixture and whipped cream and whisk them lightly together.
Freeze in a sorbetière following the manufacturer's instructions. Or still-freeze, vigorously whisking the partially frozen ice at least once during the freezing process.
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