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Damson Ice Cream

Dessert.Master's picture
  Damsons 500 Gram
  Sugar 1⁄2 Cup (8 tbs)
  Egg whites 2
  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.

Recipe Summary

Difficulty Level: 
Very Easy
Lacto Ovo Vegetarian

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Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1568 Calories from Fat 479

% Daily Value*

Total Fat 53 g81.9%

Saturated Fat 35.4 g176.8%

Trans Fat 0 g

Cholesterol 220.9 mg73.6%

Sodium 141.5 mg5.9%

Total Carbohydrates 257 g85.6%

Dietary Fiber 7 g28%

Sugars 207.1 g

Protein 9 g17.6%

Vitamin A Vitamin C 79.2%

Calcium 9.4% Iron 0.42%

*Based on a 2000 Calorie diet

Damson Ice Cream Recipe