Damson Ripple Ice Cream
Preparation time 20 minutes plus cooking and freezing
This is a delicious autumnal version of raspberry ripple ice cream. The damson swirls through the ice cream are tangy and a lovely purple colour. All the ingredients for the ice cream need to be really cold before freezing so it is best to make the damson compote the day before if you have time.
100grams/3.5oz caster sugar
2 large eggs
227gram tub of clotted cream
150 grams caster sugar
200ml full fat milk
286ml double cream
To make the damson compote, simmer the damsons and water in a saucepan for approximately 20 minutes until the fruit is soft. Pass the fruit through a sieve to remove the stones and return the pulped fruit to the pan. Add the 100grams of caster sugar and simmer for a further 10 minutes until the sugar has dissolved and the compote is thick. Set aside to cool.
When the damson compote is cooled, make the ice cream base. Whisk the eggs for 2 minutes with a hand blender or mixer until light and frothy. Whisk in the 150grams of caster sugar a tablespoon at a time until completely blended. Pour in the cream, clotted cream and milk and whisk to blend. Pour into an ice cream machine and churn according to manufacturer’s instructions until set. Once the ice cream has set, gently pour in the damson compote and stir lightly to achieve a ripple effect. Store in the freezer in a sealed container for up to one month. Serve with fresh autumn berries and chocolate sauce if you wish.