Name: Damson Ripple Ice Cream
Prep time: 30 min
Yield: 10 Servings
Ingredients: Damsons: 300g; Caster Sugar: 100g; Double Cream: 600ml; Condensed Milk: 1 300g tin

Ingredients

Damson ripple

300g Damsons

100g Caster Sugar

Ice cream

600ml Double Cream

Use Elmlea Vegan double cream to make it vegan

1 300g tin Condensed Milk

Use carnation vegan condensed milk to make it vegan

Directions

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 am always given bags of apples from peoples gardens to use but this year I was given a bag of damsons. I’d never tried damsons before so I was interested to find out what you can make with them. I made a damson and apple 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.

You can make this recipe vegan by using Elmlea vegan double cream and Carnation vegan condensed milk.

damson ripple ice cream

It’s really, really easy to make and it’s some of the nicest, creamiest ice cream I’ve ever had. The best thing is that you don’t need a fancy ice cream maker. You could use any fruit as the ripple but the sharp damsons are a nice contrast with the creamy ice cream. This damson ripple ice cream is great on it’s own or serve it with damson (or any) crumble. You can find my recipe for Damson and Apple crumble here.

Step 1

Mark as Complete

Damson ripple

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.

Step 2

Mark as Complete

Ice cream

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).