Damson Cream Ice
Ingredients
Directions
Make the fruit base
In a saucepan, combine damsons, water, and sugar.
Cook slowly until the damsons are soft.
Strain the juice or pass the fruit through a sieve.
Finish and freeze
Add the sweetened custard or cream to the fruit mixture.
If desired, stir in curacao.
Add a few drops of carmine for color.
Freeze the mixture until solid.
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 flavor and tartness, and the juice that gives the ice cream its color.
- Sugar
- Sweetens the fruit and softens the texture of the frozen ice cream.
- Custard
- Adds richness and fat, giving the ice cream a creamy, smooth texture.
The step that matters
Cook the damsons slowly until soft. Gentle cooking softens the fruit fully and draws out its juice without scorching the sugar. Fruit that is not soft enough leaves a grainy or fibrous texture after straining and freezing.
“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.
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.