Damson Ripple Ice Cream
A super easy, no churn ice cream recipe
- 300g Damsons
- 100g Caster Sugar
- 600ml Double Cream
- 1 300g tin Condensed Milk
If you have a fruit tree in your garden or are into growing your own you’ll know that everything seems to be ready all at once. Whether it’s apples, pears or something else, I always try and find interesting ways to use up that extra fruit. I’d never tried damsons before so I was interested to find out what you can make with them. I made a damson crumble which I’ll post next week but I also wanted to something a bit different. That’s where this damson ripple ice cream came in.
It’s really, really easy to make and it’s some of the nicest, creamiest ice cream I’ve ever had. You could use any fruit as the ripple but the sharp damsons are a nice contrast with the creamy ice cream. It’s great on it’s own or serve it with damson (or any) crumble.
Put the damsons and sugar in a saucepan and add enough water so it comes a couple of centimetres up the side of the pan. Heat on a medium heat until the sugar is dissolved and carry on until the fruit collapses. Sieve the damsons into a bowl to remove the skins and stones and leave to cool.
Mix the cream and condensed milk and whip until it has a mousse like texture. Spoon into a large tupperware box and spread out. Once the damsons have cooled, swirl spoonfulls into the cream making sure you get right to the bottom. Don't over mix because you'll lose the ripple effect. Freeze until solid (ideally overnight).