Made with a simple custard base, this is a wonderfully coloured and sharp autumn ice-cream. It is best to use an ice-cream maker, but if you don't have one, simply place in a container in the freezer, stirring from time to time to prevent icicle particles from forming.
For the damsons, use the same quantities/method as for the steamed pudding recipe.
450ml/16fl oz double cream
350ml/12fl oz whole milk
1 vanilla pod, split lengthways
120g/4fl oz caster sugar
6 organic free-range egg yolks
Place the cream, milk and vanilla pod into a heavy-based pan and place over a gentle heat. Cook for five minutes then remove from the heat and set aside for 20 minutes, allowing the vanilla to infuse the milk.
Place the sugar and yolks into a bowl and, using a whisk, beat until the yolks are pale and thick. Pour the still-warm milk over the yolk-and-sugar mixture, stirring as you do so. Return the custard to the saucepan and place over the lowest heat. Using a wooden spoon, stir the custard continuously using a figure-of-eight motion until the custard is thick enough to coat the back of the spoon. This will take a little time, so you need to be patient.
Remove from the heat, pour into a bowl immediately and allow to cool to room temperature. Stir in the damson syrup and place into an ice-cream maker, then follow the manufacturer's instructions.
Subscribe to Independent Premium to bookmark this article
Want to bookmark your favourite articles and stories to read or reference later? Start your Independent Premium subscription today.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies