Instructions: 1. Put the damsons into a saucepan with the sugar and 1/2pint of water and bring to the boil. Cover and simmer the fruit until it is tender - about 10 minutes, depending on the ripeness of the damsons.

2. Press the stewed fruit through a sieve. Discard the stones and chill the puree in the fridge.

3. In a bowl set over a saucepan of simmering water beat the egg yolks and the icing sugar until the mixture is warm but not hot. Take the bowl off the heat and continue beating until the mixture has trebled its original volume, then chill it in the fridge.

4. Whisk the cream with the iced water until it holds in soft peaks.

Combine the damson puree, egg mixture and cream and whisk lightly. Freeze until partially frozen.

5. Vigorously whisk the ice cream once more and re-freeze.

Note: The ice cream will remain soft because of the high fat content.

NOTES : Damsons and greengages are the aristocrats of the plum family for flavour, and both make excellent ice creams. This damson ice cream is smooth, rich and assertively flavoured.

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