This is simple to make, requires no churning and makes very creamy ice cream. My children used to refuse this, unable to bear the tartness of the fruit, but now (aged 11 and 14) they really enjoy it.
Ingredients
Damson Sauce
500g damsons
125g caster sugar
200 ml water
Ice cream
1 400g can of condensed milk
1 pint/600ml cream
1 tsp vanilla extract
Method
- Wash and stone the damsons. (You can avoid stoning the fruit, if you push the fruit through a sieve when cooked.)
- Simmer in a pan with 200ml water for 10-15 minutes, stirring regularly.
- Add the sugar at the end of cooking and stir it until all the sugar is dissolved.
- Puree the fruit in a blender (or push through a sieve if you left the stones in.)
- Leave in the fridge to cool.
- In a large bowl mix the cream, condensed milk and vanilla extract together, until it resembles a mousse-like mixture.
- Swirl in the damson mixture to give a ripple effect.
- Freeze until firm. Eat and enjoy!
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