Strawberry or Other Fruit Iced Custard
Ingredients
Directions
Prepare the base
Make a quart of rich boiled custard; when cold, pour it on a quart of ripe fruit.
Mash, pass through a sieve, sweeten and freeze.
Freeze and add fruit
Place the mixture in the freezer.
Before it becomes too stiff, stir in small or large fruit pieces such as strawberries, raspberries, peaches, pineapple, etc.
The freezer can be used to cool custards, etc., hot from the stove, in a short time.
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
- Rich boiled custard
- Gives the base a creamy richness and smooth, dense body.
- Ripe fruit
- Supplies the main flavour and, once mashed, most of the body of the ice.
The step that matters
Stirring in the fruit before the mixture is too stiff. As the base freezes, ice crystals form and it stiffens. If it is already solid, fruit pieces cannot be folded in evenly and will sit in clumps. Stirring while it is still slushy keeps the pieces suspended throughout.
“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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