Damson Ice Cream
|Sugar||1⁄2 Cup (8 tbs)|
|Icing sugar||1⁄2 Cup (8 tbs) (sifted)|
|Whipping cream||2⁄3 Cup (10.67 tbs), whipped|
1. Place the damsons, sugar and 4 tablespoons water in a pan, cover and cook gently for 15 minutes, until tender. Cool slightly, remove the stones, then puree in a blender or food processor. Sieve to remove the skins and leave to cool.
2. Whisk the egg whites until stiff, then gradually whisk in the icing sugar. Set aside a quarter of the damson puree, then fold the rest into the egg whites with the cream.
3. Turn into a 1 litre (4 cup) mould or 500 g (1 lb) loaf tin, cover with foil and freeze for about 3 hours, until firm.
4. To serve, dip the tin in cold water and turn out. Cut into slices and place on chilled plates.