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Tutti−Frutti Ice Cream
2
2
2
2
1
/3 cup raisins
tablespoons chopped candied cherries
tablespoons chopped candied pineapple
tablespoons chopped candied orange peel
tablespoon chopped candied angelica
Long strip of lemon peel
4
4
1
1
2
tablespoons brandy or orange liqueur
eggs, separated
cup confectioners’ sugar, sifted
1/4 cups heavy cream, whipped
1/2 tablespoons slivered almonds
Soak fruits and lemon peel in brandy or liqueur for at least 4 hours.
Put egg yolks and sugar in a bowl and beat until thick and light. In another bowl, whip egg whites until
stiff but not dry. Fold egg whites into egg yolks with the cream. Pour the mixture into a container.
Cover and freeze until beginning to become firm around the edges. Remove and discard the lemon peel
from the fruits. Mix the fruits, the soaking liquid, and the almonds into the ice cream. Spoon into a
5
−cup bowl. Cover and freeze until firm.
About 20 minutes before serving, turn out onto a cold plate and leave in the refrigerator. Decorate with
angelica leaves and quartered cherries arranged in the shapes of flowers.
Serves 6 to 8.
Tutti−Frutti Ice Cream
175
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