Damson Cream Ice
Ingredients
Directions
Make the damson base
In a saucepan, combine damsons, water, and sugar.
Cook slowly until the damsons are soft.
Drain the juice or pass the fruit through a sieve.
Finish the custard ice
Add the custard and mix well.
Sweeten to taste, or substitute with cream if preferred.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Damsons
- Provide the main fruit flavour and tartness, and the pulp that gives body to the ice.
- Sugar
- Adds sweetness and balances the sharp acidity of the damsons.
- Custard
- Adds richness and creaminess, giving a smooth texture after freezing.
The step that matters
Cook the damsons until fully soft. Gentle cooking until the fruit is fully soft breaks down the cell walls and pectin, so the pulp passes through a sieve smoothly. Under-cooked fruit stays fibrous and gives a grainy texture.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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