Whisk the egg yolks and cater sugar together, bring the milk just to the boil stage and allow to cool a little before adding gradually to the egg mixture and whisking. Return the mixture to the pan and cook gently until it’s like pouring custard, Leave to cool then chill in the fridge.
Whip the cream to soft peaks and add to the chilled custard and whisk again before putting in a covered plastic container and freeze for 2 ½ - 3 hours until softly frozen.
Whilst waiting for the ice cream to freeze, make your damson sauce by taking 500g damson and 125g caster sugar and 200 ml water. Put the damsons and water in a pan and bring to a simmer until the fruit is soft and the stone have fallen out. Sieve the mixture to remove the skins and stone then sweeten by adding the sugar to taste then leave to cool. You want the mixture to be more like runny jam than sauce!
Take the ice cream out of the freezer and whisk in your damson sauce to create the ripple effect.