From Skye Gyngell, an excellent recipe because it isn’t heavy-handed with the damson puree. It produces a lighter colour than you might expect but it’s no less fruity.
Here are some photos of my attempt at Skye Gyngell’s damson ice cream. It had an incredible depth of flavour.
Stevie Parle’s recipe, which does not include eggs (which means that it does not use the custard/creme anglaise method):
Saffronbunny’s take on Stevie Parle’s recipe:
Wannabe TV Chef’s Vanilla Pecan and Damson Ice Cream recipe. Damons have an affinity with nuts, and you’ll find the photo of the finished dish in a tall and roomy wine glass alluring: