Tutti-frutti ice cream
Preparation Time: 3 minutes
Cook Time: 5 minutes, freezing time 4 hours
Serves: Makes about 1 litre
A tropical and fun way to make ice cream.
Ingredients
625ml milk
60ml (35 g) Snowflake cake flour
1ml salt
250ml (200 g) sugar
410g can apricot halves, drained
250ml fresh cream
15ml Van der Hum liqueur
2 extra-large egg yolks
Method
- Heat milk in a medium, heavy-based saucepan. Mix flour, salt, egg yolks and sugar together.
- Add some of the heated milk to egg mixture and mix well. Pour back into saucepan.
- Boil until it starts to thicken, stirring constantly. Remove from heat and set aside to cool slightly.
- Puree fruit in a food processor or with a blender. Add, with cream and liqueur, to custard mixture.
- Pour into a container and pace in freezer for about 4 hours.
- Whisk every hour to break up ice crystals. Continue to freeze until firm enough to scoop.
