Damson and clotted cream ice cream

Method

1. Start the day before. Put the damsons into a pan with 200g of the sugar and stir constantly over a low- medium heat until the juices start to run – watch it doesn’t catch on the bottom of the pan. Cover and simmer for about 20 minutes, stirring now and then, or until pulped. Leave to cool a little, then tip the mixture into a sieve set over a small bowl or jug and collect about 6 tbsp syrup. Cover the syrup and chill overnight.
2. Rub the remaining mixture through the sieve into another bowl using a wooden spoon, then discard the skins and stones. Cool, then cover and chill overnight.
3. Put the milk and clotted cream into a non-stick pan and bring up to the boil. Meanwhile, whisk the egg yolks and the remaining 175g caster sugar in a bowl until pale and thick. Whisk in the vanilla bean paste, then whisk in the hot creamy milk.
4. Strain the custard mixture back into the cleaned pan and cook over a gentle heat, stirring constantly, until the mixture has thickened and lightly coats the back of the wooden spoon. Pour back into the bowl and leave to cool, then cover and chill overnight.
5. The next day, churn the custard in an ice-cream maker until thick. Pour in the damson purée and churn until well mixed. Spoon into a plastic tub, cover and freeze until needed. If you don’t have an ice-cream maker, mix the purée with the custard, pour into a freezerproof container and freeze for 1 hour. Whisk with a fork to break up the ice crystals, then return to the freezer. Repeat 4 more times.
6. Take the ice cream out of the freezer 5 minutes before serving to soften slightly. Scoop into balls and serve in teacups or dessert bowls with the damson syrup for drizzling over.