Fruit Ice Cream
Ingredients
Directions
Make the custard
Prepare a rich boiled custard.
Prepare the fruit
Mash the soft, ripe fruit.
Grate or cook the fruit.
Rub the fruit through a sieve.
Sweeten and freeze
Sweeten the mixture to taste.
Freeze the mixture until solid.
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.
Explore the science
What each ingredient does
- Rich boiled custard
- Provides a creamy, rich base that gives the ice cream its body.
- Soft ripe fruit
- Supplies the main flavour and moisture, and its pulp becomes the body of the ice cream.
- Sugar
- Adds sweetness and lowers the freezing point, keeping the frozen mixture softer and scoopable.
The step that matters
Rub the fruit through a sieve. Sieving removes fibres, seeds and lumps that mashing or cooking leaves behind. Without it the frozen ice cream can feel gritty or stringy instead of smooth.
“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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