Monday, 17 September 2018

Damsons


I had almost given up hope of finding any Damson plums this year, but happily discovered some a couple of weeks ago at a farmer's market.
 Damsons have much more depth of flavour and colour than other plums, and their taste is so good.
I used them on my return home to make an extremely quick and easy Damson Conserve.
Simply wash the fruit, make cuts in the skin, then cover the fruit with half its weight in sugar. Leave this overnight to macerate and then boil it up the next day adding the juice of one lemon (I used one kg of fruit). Once the mixture reaches the boil, turn it down, and let it gently roll, keep on stirring - it should then be ready for bottling at the end of 12 - 15 minutes. I tend to scoop out the stones whilst cooking - at this stage they come away easily from the fruit.
Once cooled it is ready, not only to have on crusty bread or scones, but to make, what in my opinion, is the best ice-cream in the world.

🍦 🍦 🍦 🍦 🍦 🍦
Damson & Sloe Gin Ice Cream
Use 300 ml double cream gently whipped into soft peaks, 
then added 300 ml creme fresh &
100 ml Greek yogurt
300 grams damson conserve
gently fold all together.
Place in your ice cream maker - whilst mine was churning I added a liqueur glass of Sloe Gin, but you can use plain gin; adding alcohol makes ice cream softer and smoother, and gives it that little je ne sais quoi. If you don't have any just leave it out.
If you don't have an ice cream maker place in a container and put in the freezer. Churn with a spoon from time to time, adding the alcohol should you wish. 
This makes one litre but you will very definitely want more.