Damson Ripple Ice Cream
Preparation time 20 minutes plus cooking and freezing
100ml water
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.
7 comments:
For us foreigners can you please explain CK?? Vida x
Of course Vida - it is short for Country Kitchen Magazine which is a magazine I write for every month! Sorry was just being lazy when I was typing this morning and abbreviated it!
Hannah
xxx
Thanks Hannah, I actually went back over your previous posts and found it... Wish we could get the mag here in Oz... Vida x
First time here and your blog is so impressive and tasty sounding. Also, the centerpiece in your photo looks amazing! I'd love to recreate it.
Hannah, are you on facebook too?? Vida x
I've been drooling over that recipe and your others ever since my issue of CK arrived!
How gorgeus, Hannah. I really appreciate the recipe as I've had no luck finding a way to get CK over here!
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