Damson ice cream

 

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Damson ice cream has a powerful, tangy, plumb flavour.  Not difficult to make but the damsons are only available for a short time in late summer.  Make it while you can.

Preparation Time: 20 Mins

Cooking Time: 25 Mins

Total Time: 2 Hrs

Ingredients

For 10 servings…

250 ml             Cream  - double      

500 gms          Damsons   

4                    Egg yolks   

200 gms          Sugar  - caster        

4 tbs               Water       

250 ml             Yoghurt     

Method

Rinse the damsons, then bring them to the boil with the water in a non-corroding pan.  Let them simmer for 10 minutes until they are soft. Push the fruit through a fine sieve until you have nothing left but the stones.  Leave the resulting purée to cool.

Beat the egg yolks and caster sugar until pale and creamy.  Warm the cream in a saucepan and then stir it into the eggs and sugar.  Put the bowl containing the mixture in a pan of boiling water to form a bain-marie and whisk until the custard is cooked and has a thickness of double cream – about 20 minutes.  When the custard is cooked, the bowl gives a ‘hollow’ sound when tapped.  Let the custard cool.

Mix the damson purée, the custard and the yoghurt together.  Pour into the bowl of an ice cream machine and churn until almost frozen.  Remove to a separate container and freeze until needed.

Wine recommendations

Conventional

     Damson gin

Interesting

     Slivovitz

 

 

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