Tutti-fruti ice cream

Posted on Jun 22, 2010 in Desserts | 0 comments

INGREDIENTS

• A bag of jelly (any fruit you want)
• 1 cup boiling water
• 3 cups chopped fruits (any fruits you want)
• 2 packages whipped cream (powder 100gr each)*
• 2 cups cold whole milk*

* Replace the bags of whipped cream with vegetable whipped cream or beaten sour cream with a little icing sugar

for garnish

• fruit syrup
• sweets
• nuts
• chocolate chips
• cream

METHOD

1. Dissolve jelly in boiling water.
2. Add fruits, stir and leave it to cool (room temperature).
3. Beat the cream with milk and stir with the jelly mixture.
4. Beat in mixer for 5′-7′ and put the mixture in the freezer.
5. Every 2h beat with a mixer. Repeat that step 3-4 times.
6. It wants about 15h-24h to clot and soft texture make sorbet.
7. To maintain properly without crystals the freezer should be below -10oC to -12oC.
8. If the temperature is too low (eg -19oC), most ice creams in 48h will be like a brick.
9. If you have a very low temperature place ice cream in maintenance for 30′.
10. Store ice cream in small containers to be more usefull.