Basic fruit ice cream recipe
Basic Fruit Ice Cream recipe
|250 g||soft canned fruit|
|300 g||firm canned or fresh fruit|
|300 ml||cream, single, double or half of each|
|1 tsp||vanilla essence|
|½ large||lemon, juice only|
|caster sugar, to taste, if needed|
Purée the fruit in a blender with a few tablespoons of the juice.
Whisk the cream until fairly stiff and fold in the fruit purée. Add the vanilla or lemon juice and check and adjust for sweetness.
Transfer to ice cream maker and freeze according to instructions. Serve immediately or transfer to an airtight freezer-proof container for 2-3 hours until firm, or until required.
About this recipe:
This is the recipe I standardised upon for my early forays into ice cream making, although I often used double quantities once I knew that they succeeded. Among the flavours used, as far as I can recall, were mandarin orange, pineapple, peach, apricot, cherry, strawberry, raspberry, blackberry, mango and papaya all using canned or bottled fruits. I even used bottled black cherries in Kirsch and that was excellent.
I always used fruit canned or bottled either in a neutral syrup or in the fruit’s own juice. I would not use fruit in apple or pear juice as the flavours were less defined.
ca. 45 min
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