Fruit Ice Cream
Ingredients
Directions
Prepare the fruit
Pare or hull the fruit to be used, and add sugar enough to sweeten it.
Let it stand with the sugar for some time.
Crush the fruit with a silver spoon or with your hand.
Freeze
Freeze the cream according to the directions just given.
When the cream is half frozen, add the sweetened and crushed fruit in the proportions of one quart of fruit to two of cream.
Freeze until firm.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- Fruit
- Provides the main flavour and, once crushed, the fruity body of the ice cream.
- Sugar (in the method)
- Sweetens the fruit and, by standing, draws out juice that flavours the mixture.
- Cream
- Provides fat and richness, giving the frozen ice cream a smooth, creamy texture.
The step that matters
Adding the fruit at half frozen. Adding fruit to cream that is only partly frozen lets ice crystals form around the pieces so the fruit distributes evenly, rather than sinking or leaving the mixture watery.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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