INGREDIENTS

INSTRUCTIONS

1. Put the damsons into a saucepan with the sugar and 1/2pint of water and
bring to the boil. Cover and simmer the fruit until it is tender - about 10
minutes, depending on the ripeness of the damsons.
2. Press the stewed fruit through a sieve. Discard the stones and chill the
pur.e in the fridge.
3. In a bowl set over a saucepan of simmering water beat the egg yolks and
the icing sugar until the mixture is warm but not hot. Take the bowl off
the heat and continue beating until the mixture has trebled its original
volume, then chill it in the fridge.
4. Whisk the cream with the iced water until it holds in soft peaks.
Combine the damson pur.e, egg mixture and cream and whisk lightly. Freeze
until partially frozen.
5. Vigorously whisk the ice cream once more and re-freeze.
Note: The ice cream will remain soft because of the high fat content.
Converted by MC_Buster.
NOTES : Damsons and greengages are the aristocrats of the plum family for
flavour, and both make excellent ice creams. This damson ice cream is
smooth, rich and assertively flavoured.
Converted by MM_Buster v2.0l.

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