I am Lady of the Leftovers. Baronness of the By-Product. Countess of Casserolling. Duchess of the dodgy looking bag of carrots in the back of the fridge.
Butternut squash seeds? I'll spice and toast them.
Scraps of pastry? Blatantly going to be re-rolled into cheese straws.
Potato peelings? Tossed in olive oil and baked into crisps.
My stock pot bubbleth over.
Bread to breadcrumbs. Wrinkly apple to crumble.
The leftover damsons from my Christmas Damson Gin are within my realm and they shall too be given a royal send off.
Into my mouth.
Makes around 1pint of ice cream
325gr whole gin soaked damsons
Couple of splashes of water
Ice Cream Base
2 egg yolks
50gr caster sugar
1/2 tsp cornflour
1/2tsp vanilla extract
150ml semi skimmed milk
200ml double cream
1, Make the damson purée first by adding the damsons and sugar into a medium sized saucepan and simmering with a splash of water. Smoosh the damsons down with the back of a wooden spoon.
2, You need to simmer this until the damsons have broken down completely and have formed a light jam like consistency. Dependent on your damsons, you might have to add in more water.
3, Pass the cooked damsons through a sieve. I had around 115gr of thick purée at this point. Leave this to go completely cold.
4, Make the custard base of the ice cream by beating the eggs, sugar, corn flour and vanilla extract together in a large heatproof bowl.
5, Bring the milk and 150ml of the double cream to just below simmering point and pour slowly onto the beaten egg etc using a whisk to combine.
6, Pour back into the saucepan and set over a low heat. Stir continuously until the custard has thickened and you get a nice thick covering on the back of a wooden spoon. Do not allow to boil as this will give you lumps.
7, Remove from the heat and allow to cool slightly. Pour in the rest of the double cream and stir through the cold fruit purée. Let this go completely cold before churning in an ice cream machine.
8, Spoon the churned ice cream into freezer proof container and freeze. Serve plain or with a splash of damson gin and chocolate covered cocoa nibs.
I'm entering this into Bloggers Scream For Ice Cream, a monthly frosty treat challenge from Kavey of Kavey Eats. To celebrate one year of the challenge, all previous categories have been opened up. My damson gin ice cream fits the categories of custard based, fruit and booze!