| Prep: 20 mins | Cook: 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 340 | 20g | 12g | 32g |
| sugars | fibre | protein | salt |
| 27g | 2g | 6g | 0.12g |
When it comes to bringing together flavors that tantalize the taste buds, I’ve always had a soft spot for Damson Ice Cream. It’s a recipe that is unexpectedly complex yet refreshingly simple: rich, creamy, and bursting with the distinct, tart flavor of fresh damsons. As someone inspired by new flavors, this dish is a testament to that very passion. Just like my Bison burgers, this recipe takes an intriguing ingredient and transforms it into a divine culinary discovery.
Exploring the Unique Flavor of Damsons
I took my first bite of a damson not far from my homeland of Montana. It was like tasting an entire landscape—a blend of sweet, tart, and something utterly unique—that I knew would translate seamlessly into an ice cream recipe. Damsons, a relative of the plum, offer a host of benefits too. Packed with fiber and vitamins A & C, they’re a natural antioxidant and heart-friendly food.
The Sweet Spot of the Damson Ice Cream
The secret of the Damson Ice Cream, much like the huckleberry pies that are another staple in my cooking, lies within the balance of flavors. The tart freshness of the damsons plays off against the sweetness of the granulated and light brown sugar. Then the cream and whole milk lend the dessert a velvety texture, making each bite a luxurious experience, while enhancing the delicious fruit flavor. The addition of a splash of tangy lemon juice and a hint of vanilla only improves this delightful contrast.
There’s something about the combination of ingredients in the ice cream that takes me back to baking sweet treats in my home kitchen. This affair with the recipe doesn’t merely stem from my love for innovative flavors, but from the memories it ignites and the new ones it helps create.
There are myriad ways you can enjoy this ice cream. Have it plain to experience the pure delight of damsons, or couple it with a slice of warm apple pie for a match made in dessert heaven. It’s just as at home next to a slice of classic fruit cake or a bunch of blueberry muffins.
No matter how you choose to enjoy it, I guarantee that the Damson Ice Cream will leave you yearning for more. Happy cooking!
What You’ll Need
- 2 cups of fresh damsons
- 1 cup of granulated sugar
- 1 cup of water
- 1 tablespoon of lemon juice
- 5 large egg yolks
- 1/2 cup of light brown sugar
- 2 cups of heavy cream
- 1 cup of whole milk
- 1 teaspoon of pure vanilla extract
Method
Step One
Begin by washing and destoning the damsons. Once this is done, combine the damsons with the granulated sugar, water and lemon juice in a large saucepan. Simmer this mixture over medium heat until the fruit is soft. This should typically take about 15–20 minutes.
Step Two
Remove the saucepan from the heat and use a blender or food processor to puree the mixture. Allow the puree to chill in the refrigerator until it’s completely cool.
Step Three
In a separate bowl, whisk the egg yolks with the light brown sugar until the mixture is smooth and has a creamy consistency. Set this aside for later.
Step Four
In a different saucepan, heat the heavy cream, whole milk, and vanilla extract over medium heat. Bring this mixture to a simmer, but be careful not to let it boil.
Step Five
Slowly pour the hot cream mixture into the bowl with the egg yolks, whisking constantly to prevent the eggs from curdling. Once the two are thoroughly combined, transfer the mixture back into the saucepan.
Step Six
Cook the mixture over low heat, stirring constantly, until it coats the back of a spoon and reaches a temperature of approximately 170°F (77°C). This is your custard base.
Step Seven
Strain the custard through a fine-mesh sieve into a clean bowl. Stir in the chilled damson puree until the mixture is well combined.
Step Eight
Let the custard cool completely in the refrigerator before churning it in an ice cream maker according to the manufacturer’s instructions.
Step Nine
Transfer the churned ice cream to a lidded container and freeze it for at least 4 hours, or until it’s firm enough to scoop. Your Damson Ice Cream is now ready to be enjoyed!
