Tutti−Frutti Ice Cream
Ingredients
- 2/3 cup raisins
- 2 tbsp chopped candied cherries
- 2 tbsp chopped candied pineapple
- 2 tbsp chopped candied orange peel
- 1 tbsp chopped candied angelica
Instructions
- 1
Long strip of lemon peel 4 tablespoons brandy or orange liqueur 4 eggs, separated 1 cup confectioners’ sugar, sifted 1 1/4 cups heavy cream, whipped 2 1/2 tablespoons slivered almonds Soak fruits and lemon peel in brandy or liqueur for at least 4 hours.
- 2
Put egg yolks and sugar in a bowl and beat until thick and light.
- 3
In another bowl, whip egg whites until stiff but not dry.
- 4
Fold egg whites into egg yolks with the cream.
- 5
Pour the mixture into a container.
- 6
Cover and freeze until beginning to become firm around the edges.
- 7
Remove and discard the lemon peel from the fruits.
- 8
Mix the fruits, the soaking liquid, and the almonds into the ice cream.
- 9
Spoon into a 5-cup bowl.
- 10
Cover and freeze until firm.
- 11
About 20 minutes before serving, turn out onto a cold plate and leave in the refrigerator.
- 12
Decorate with angelica leaves and quartered cherries arranged in the shapes of flowers.
- 13
Serves 6 to 8.