This time last year our damson trees were groaning under the weight of their fruit. We picked kilos and kilos. The best damsons (like the best blackberries) are always the ones out of easy reach, so last year I spent a fair amount of time perched high on a ladder on the back of a flatbed truck. I wouldn’t have wanted a visit from a health and safety advisor, shall we say. This year, this is pretty much it:
From four trees I managed to get just under 600g. I am glad I don’t rely on my damsons trees to provide the rent.
This situation called for something special. I could have gone for stewed damsons, pickled damsons, or even a small bottle of damson vodka. But it strikes me that these are all for years of plenty, and this is not a year of plenty. One of my favourite things is stewed damsons and custard. So why not damson ice cream? Which, after all, is frozen stewed damsons and custard.
Oh my, it is delicious. It intensifies the punchiness of the damson but offers that lovely creaminess of the custard. It is not one for the children, well not my children anyway. Which, perhaps, make it all the more special – just me and my tub of damson ice cream ( I am debating whether I should tell Mr OC about its presence in the freezer).
100g granulated or caster sugar
4 egg yolks
75g caster sugar
375ml double cream
1 teaspoon vanilla extract
Put the damsons and 100g sugar in a pan and place over a medium heat. Bring up to a gentle boil and simmer for about five minutes until all of the damsons have burst their skins and there is plenty of juice in the pan. Leave to cool slightly.
When cool enough to handle safely, strain the damsons through a sieve to get rid of the skin and stones. You end up with the most beautiful purply red puree.
Make the custard by whisking the egg yolks and caster sugar together until light, thick and smooth. The whisks should leave a trail as you lift them out of the mixture.
Put the cream and vanilla extract into a saucepan and scald by bringing it up to just under boiling point, you should see the surface shimmer slightly. Pour this over the eggs and sugar, whisking all the time. Return the custard to the pan and stir over a gentle to medium heat until the custard thickens and coats the back of a spoon.
Take the custard off the heat and continue to stir for a minute or two to bring the temperature of it down. Add the damson puree to the custard and leave it to cool.
Now, either use an ice cream maker according to the manufacturer’s instructions or place the custard into a plastic container and fit a lid. Place in the freezer for about half an hour. Take out and then beat well, either with a fork or in a processor. Return to the freezer and repeat the freezing and beating process another two times.
Eat greedily and celebrate the few damsons that you may have. Please do tell me if you are lucky enough to have a damson tree that is heaving with damsons so that I can be terribly envious.