Ingredients
1lb/450g damsons
4oz/120g soft brown sugar
½pint/280ml
water
4 free-range egg yolks
4oz/120g icing sugar
½pint/280ml
double cream
2tbsp iced water
Method
1. Put the damsons into a saucepan with the sugar and ½pint
of water
and bring to the boil.
Cover and simmer the fruit until it is tender - about 10 minutes, depending on
the ripeness of the damsons.
2. Press the stewed fruit through a sieve.
Discard the stones and chill the purée in the fridge.
3. In a bowl set over a saucepan of simmering water beat the egg yolks
and the icing sugar until the mixture is warm but not hot.
Take the bowl off the heat and continue beating until the mixture has trebled
its original volume, then chill it in the fridge.
4. Whisk the cream with the iced water until it holds in soft peaks.
Combine the damson purée, egg mixture and cream and whisk lightly.
Freeze until partially frozen.
5. Vigorously whisk the ice cream once more and re-freeze.
Note:
The ice cream will remain soft because of the high fat content.
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