Start off by making a damson ‘jam’. Cut up the damsons and add them to a pan with 3 or 4 tablespoons of water and the white sugar.

Cook gently for about 15 mins until the damsons have broken down and you’re left with a thick mixture.

Sieve into a bowl and leave to chill in the fridge.

Pour the milk and cream into a pan and cook until it’s just about boiling.

Whisk the egg yolks and caster sugar together and slowly pour the warm milk/cream over them, whisking continuously.

Return it to the pan with the lemon juice and slowly heat it. Ensure that it doesn’t boil and that the eggs don’t start to cook. A good way to test if it’s ready is to use a wooden spoon. If the mix coats the back of the spoon without running then it’s good to go. Think of the consistency of custard.

When you arrive at custard, combine it with the damson jam and leave it in the fridge to chill for minimum 6 hours, ideally overnight.

Add the gin just before you put it in the ice cream machine to churn.