This is gorgeous and tastes even better the following day. You can find Mirabelle and other delicious eau de vies from www.drinkshop.com
Serves 4
225g unsweetened damson puree
285ml double cream
4 egg yolks
115g caster sugar
3 tablespoons Mirabelle (plum eau de vie)
Place the unsweetened damson puree in a large mixing bowl. Set aside with a sieve to strain the custard later.
Pour the double cream into a heavy bottomed saucepan and set over a medium heat. Bring up to the boiling point then remove from the heat.
In a separate bowl, whisk together the egg yolks and sugar. Slowly whisk in the hot cream, then return the mixture to the pan.
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 become too hot, remove the pan from the heat and continue stirring until it cools. The time it takes to thicken will vary according to how cautious you are – between 10 and 20 minutes.
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 so.
