This is like one last glorious taste of summer. It`s one of my favourite ice creams, but then I say that about most of my ice cream recipes as I love ice cream. It has an intensely rich plum flavour and velvety texture and tastes even better if eaten the day after making. You can buy Mirabelle and
eau de vies from http://www.thedrinkshop.com
285ml double cream
1 vanilla pod
4 medium egg yolks
115g caster sugar
3 tablespoons Mirabelle (plum eau de vie)
1 Wash the damsons and place, stalks and all, in wide non-corrosive saucepan with 2 tablespoons water. Cover and set over a low heat. After about 5 minutes the damsons should start to release some juice. Increase the heat slightly and stir regularly until the damsons have collapsed into a soft mush. This will take about 20 minutes.
2 Place a sieve over a bowl and pour in some of the damson mixture. Using a wooden spoon, push the mixture through the sieve until you have a puree in the bowl and just the stones, stalks and some skin in the sieve. Discard the debris and repeat the process until you`ve strained all the damsons. Measure out 225g damson puree - it doesn`t matter if it`s a little more or a little less - and place in a large mixing bowl.
3 Place the double cream and vanilla pod in a heavy bottomed saucepan and set
over a medium heat. Bring up to
the boiling point then remove from the heat.
4 In a separate bowl, whisk together the egg yolks and
Slowly whisk in the hot
cream, then return the mixture to the pan.
5 Set the pan over a low heat and stir continuously with a
wooden spoon until the mixture thickens enough to liberally coat the back of
the spoon.Do not let the mixture
boil or the egg yolks will scramble.
If the liquid becomes too hot, remove the pan from the heat and continue
stirring until it cools.
it takes to thicken will vary according to how cautious you are – between 10
and 20 minutes.
6 Strain the thickened custard into the damson puree.
Stir in the Mirabelle and lightly cover
with cling film. Once cool, chill until cold and then either churn in your ice
cream machine, according to the manufacturer’s instructions, or transfer to a
covered freezer container and freeze, stirring with a fork every hour or