Tutti-frutti ice cream
Instructions:
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The old White House Cookbook (1887) records a great variety of ices and ice creams, and these frozen desserts were most impressive for state dinners. Fruit creams and raspberry, black cherry, strawberry, and the classic chocolate and vanilla ice creams are given, but an ice cream that used fruits preserved especially for this purpose was a favorite. Tutti-frutti ice cream was often molded in a fancy ice cream mold, a red food coloring swirled throughout for a marbelized effect.
- 4 cups heavy cream;
- 1 cup sugar;
- 2 eggs;
- 1 tablespoon –vanilla;
- 1⁄2 pound mixed candied fruits, such as pineapple, cherries, peaches, apricots, plums, cut into small dice (about 1 cup).
- In a 3-quart saucepan, whisk together the cream, sugar, and eggs. Place over medium heat and cook, stirring constantly, to just below the boiling point.
- Do not boil or the mixture may curdle. Remove from the heat, cover, and cool. Add the vanilla.
- Turn into a handcranked or mechanical freezer and freeze according to the manufacturer's directions. When almost entirely frozen, stir in the fruits until evenly blended into the ice cream mixture; finish freezing.