Damson ice-cream

1kg damsons

250ml mascarpone 

250ml double cream

100ml water

200g caster sugar

  • Put damsons and water into a large pan, bring to the boil.
  • Lower heat to a simmer, add sugar and stir frequently. 
  • When the fruit is reduced to a purée, scoop out the pips and push the purée through a sieve and leave to cool. You should have around 500ml purée.
  • Beat together the mascarpone and cream, fold in the damson purée. 
  • Pop into the fridge for a couple of hours, then churn in an ice-cream machine. 

Check the capacity of your ice-cream machine, any leftover mixture can be whipped and folded with broken meringue pieces.