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Tutti Frutti Ice Cream

Tutti Frutti Ice Cream 


Method I

Ingredients

  1. 1 l full fat Milk
  2. 2 1/2 tsp - Corn flour
  3. 3/4 cup - Sugar
  4. 1 cup - fresh Cream
  5. 1 teaspoon - vanilla essence
  6. 1/2 cup - cold Milk
  7. 1/4 cup - frutti pieces
  8. 3 to 4 drops Orange color


Method
  1. Bring milk to a boil.
  2. Boil for 15 minutes on low flame, stirring occasionally.
  3. Add orange color soon after the milk has been boiled
  4. Mix corn flour in 1/2 cup of cold milk, keep aside.
  5. Add sugar to milk, stir.
  6. Add corn flour paste, stirring continuously, till the boil resumes.
  7. Boil for a further 4-5 minutes, take off fire.
  8. When boiled milk cools to room temperature, freeze in covered tray till set but not hard.
  9. Break into pieces, beat with an egg beater till soft.
  10. Add tutti frutty pieces while folding in the cream.
  11. Add essence and mix well.
  12. The texture should be light and creamy.
  13. Re-freeze till frozen.



                          Method II


                          Ingredients 


                          1. 1l vanilla ice-cream
                          2. 150g coloured glacé cherries
                          3. 50g candied pineapple
                          4. 50g candied orange peel
                          5. Ice-cream cones, to serve

                          Method

                          1. Remove the ice-cream from the Deep-freeze 
                          2. set aside at temperature for half-hour
                          3. Place the softened ice-cream in an exceedingly bowl, add cherries, pineapple and peel, and stir to mix. 
                          4. Return to the ice-cream instrumentation and refreeze nightlong or till firm. 
                          5. Serve in ice-cream cones.