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Damson Ice Cream

Dessert.Master's picture
<p><a href="http://www.flickr.com/photos/beckayork/6177782331/">Image Credit</a></p>
Ingredients
  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
Directions

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
Cuisine: 
Caribbean
Course: 
Dessert
Method: 
Chilling
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg

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