My sister has a wonderful easy to make damson ice cream recipe, and this year I decided to give it a try for myself. I also decided to combine the ice cream dish with fresh poached peaches and some homemade almond and cherry biscotti to complete my last Last Hurrah to the summer of 2019.
*Please Note this recipe makes 3 tubs of ice cream so you can halve the recipe if you wish. I made a large batch because I had so many damsons.
Damson Ice Cream
3 lbs Damsons
1 lb Caster sugar
1/2 pint of water
1 pint double cream
- Rinse the damsons and drain.
- Place in a stainless steel saucepan together with the water and cook for 10-15 minutes.
- Remove from the heat, add the sugar and allow it to dissolve completely.
- Use a metal sieve to strain the mixture to remove the skins and stones. Make sure you press all of the pulp through the sieve.
- Allow the pulp to cool and then whisk the double cream to soft peaks.
- Gently fold the cream into the cold damson puree and freeze for 1 hour in your ice cream tubs.
- Take the ice cream back out of the freezer and stir to break up the ice crystals and then allow to completely freeze.
Chef’s note: This ice cream is easy to make and the finished result is a delicious smooth, yet not too sweet, fruit ice cream that is intense in flavour and clean on the pallet. And makes great accompaniment to rich desserts.
In this instance I decided combine the damson ice cream with one of my newspaper recipes.
Almond & Cherry Biscotti with Poached Peaches serves 4© Kevin Ashton 2006
The Italians have a delicious hard biscuit called Biscotti, which usually contains nuts and / or various kinds of dried fruit. The word Biscotti means twice baked and refers to the fact you bake Biscotti in a loaf shape, slice it on an angle and then bake it some more to crisp it off. In different regions of Italy, biscotti are prepared or flavoured differently. In Tuscany they are often eaten with a sweet dessert wine called vin santo, though in other parts of the world (particularly the United States) biscotti are considered an essential part of the espresso bar experience.
250g/10oz Plain flour.
200g/8oz Caster sugar
1 tsp baking powder
2 eggs beaten plus one egg white
50g (1 ½oz )Whole Almonds cut in half
60g dried sweeten cherries
pinch of salt
- Preheat the oven 180 C gas mark 4.
- Sift together the dry ingredients, then slowly stir in the beaten egg mixture and fold the nuts and cherries in.
- Dust your hands in flour then roll the mixture into 4 sausage shape loaves and place on a baking tray lined with parchment and bake for 20 minutes on the middle shelf of your oven.
- Cool for 2-3 minutes then slice the loaves on an angle.
- Place the slices on the baking tray and brown in the centre of the oven, turn over and repeat the process.
4 large ripe peaches
2 vanilla pods
2 cups water
1 cup caster sugar
peel of 1 orange
peel of 1 lemon
1 small bay leaf
- Use a sharp knife and make a crisscross on each peach and blanch for 30 seconds in boiling water, then transfer the peaches to a bowl of cold water.
- Under cold water peel off the skin. and then reserve the peaches.
- Next make the stock syrup by combining 2 cups of water, the sugar, vanilla pods the orange and lemon peel, bay leaf and peppercorns in a stainless steel saucepan.
- Bring the syrup to a low simmer and carefully place the 4 peaches into the liquid.
- Poach the peaches for 15 minutes then remove from the heat and allow the peaches to cool in the syrup.
Dust 12 slices of the Biscotti with icing sugar and place 3 slices on each plate. You can either keep the peaches whole as I have done or cut the peaches in half to remove the stones. Scoop the damson last because ice cream will melt quickly. To help stop your ice cream melting you could chill the plates down first as I did with my china spoons.
Freeze the stock syrup so you can use it again
A big thanks to Steelite International for the wonderful Storm Blue plate from their Potter’s collection
And also a big shout out to the German company Schönwald for their wonderful porcelain spoon that my ice cream is presented on.
© Kevin Ashton 2019 all rights reserved
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