Summer means ice cream & I was lucky enough to get some damsons fresh from the lovely Arfi’s orchard, along with all sorts of plums. Damsons are such a wonderful fruit. A deep dusky indigo come inky blue when picked & then they turn jewel like when cooked, golden flesh & an almost deep cerise juice. A pleasant change from other fruits & veg that when cooked lose their vibrant hues. They are best cooked as they can be somewhat tart straight from the tree. However when cooked their plummy flavour intensifies, deep & sweet with just a hint of tart. They will make wonderful crumbles & crisps or great jams & jellies to brighten the cooler months with a little reminder of late lazy sunny Summer afternoons.
Damson Ice Cream, from Nigel Slater’s Tender, a veritable plethora of the most delicious fruitiness.
4 tbsp water
4 egg yolks
200g caster sugar
250g natural yoghurt
Rinse the damsons & place them in a saucepan with the water & bring them to a boil. Lower the heat & let them simmer for 10 minutes until the skins have burst & there is a fair amount of vibrant purple juice. Remove from the heat & sieve the fruit through a fine sieve. Use a wooden spoon to to press through all the fruit & juice until just the stones remain. Set aside the puree & let it cool.
Place the egg yolks & sugar in the bowl of a food processor & mix until pale & creamy. Place the cream in a small pot & heat until just before boiling point, remove from the heat & drizzle over the egg & sugar mixture with processor still running. Have a basin filled with cold water to hand. Place the custard in a clean saucepan & warm over a gentle heat, stirring all the time until the custard thickens & coats the back of a spoon. Be careful here as if the mixture heats too much the custard can curdle.* Once the custard has thickened place the saucepan in the basin of cold water to stop it cooking further & to cool.
Once cooled mix the custard with the damson puree & the yoghurt. Pour the mixture in to an ice cream maker & churn until almost frozen. Place in plastic container & freeze until ready to serve. Remove from the freezer 10-15 minutes before serving.
*If it does all is not lost. Place the saucepan in basin of cold water & whisk like crazy & you should be able to save it!
This is beautifully pink & ever so fruity, positively bursting with that deep sweet flavour that only damsons can deliver. Perfect on a hot summer’s day. (Or on any day if like me you love ice cream come rain or shine, all year round.)
If you like this you might like this Raspberry Ripple Ice Cream
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