Honey sweetened variation
Mix pureed fruit with lemon rind and honey, and chill.
Beat eggs until light and frothy.
Add honey and beat until thick.
Add heavy cream and milk.
Pour into drum of ice cream maker and process.
For ice cream mixed with fruit: when ice cream is almost firm, add fruit puree and continue processing until firm.
Remove paddle and pack down in drum or transfer to freezer container. Harden in freezer at 0 degrees F.
For fruit swirl ice cream: process ice cream until firm.
Remove paddle. Add fruit puree and mix with long wooden spatula, leaving it in swirls.
Remove paddle and pack down in drum or transfer to freezer container. Harden in freezer at 0 degrees F.
Source:
From Cooking with Fruit, by Marion Gorman, Rodale Press, 1983.
Ingredients
Directions
Mix pureed fruit with lemon rind and honey, and chill.
Beat eggs until light and frothy.
Add honey and beat until thick.
Add heavy cream and milk.
Pour into drum of ice cream maker and process.
For ice cream mixed with fruit: when ice cream is almost firm, add fruit puree and continue processing until firm.
Remove paddle and pack down in drum or transfer to freezer container. Harden in freezer at 0 degrees F.
For fruit swirl ice cream: process ice cream until firm.
Remove paddle. Add fruit puree and mix with long wooden spatula, leaving it in swirls.
Remove paddle and pack down in drum or transfer to freezer container. Harden in freezer at 0 degrees F.
