14 February 2013

In Season: Damson Ice Cream



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.
Ingredients

500g damsons
4 tbsp water
4 egg yolks
200g caster sugar
250ml cream
250g natural yoghurt


Directions

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.)

This is also my entry for Sweet New Zealand being hosted by Michelle over at Greedy Bread.


If you like this you might like this Raspberry Ripple Ice Cream
Two years ago Souffle


Enjoy!

10 comments:

  1. Gorgeous ice cream! I love plums but usually only either eat them as is or baked them into a tart. But this ice cream is calling me! Beautiful!

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    1. Thanks Jamie, just loving all the summer fruit at the moment :)

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  2. Hi Mairi

    Just letting you know i have nominated you for Super Sweet Blogging award...........enjoy your recipes...
    please follow link to accept....no pressure:)
    http://greedybread.wordpress.com/2013/02/15/are-you-a-super-sweetie/


    ReplyDelete
    Replies
    1. Thank you! No pressure...I'll head over & check it out.

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  3. Oh more plum recipes - have yet to try them in ice cream but looks delish.

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    Replies
    1. I reckon just about any fruit is delicious in ice cream & surely then it can count as one of my 5+ a day!!!

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  4. Oh I do love plums, and in ice cream even more! Perfect for a summer afternoon...I'm envious of your lazy, sunny days!

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    Replies
    1. Oh they have been lovely, certainly enjoying a little quality quite time after a hectic festive season!

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  5. I am totally envious. Would have loved to get my hands on some damsons this season. I am still eeking out my damson gin that I made a couple of years ago, but stocks are getting low!! I'm definitely going to try this with some other plums though.

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    Replies
    1. I am very lucky to have Arfi down the road! She keeps me in stock & you have reminded me I have some damson gin that should be well & truly ready :)

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